Poireaux Vinaigrette
For this week’s Meatless Monday, I am sharing with you an iconic French recipe called Poireaux Vinaigrette! I remember it being one of the very first dishes I had when I first moved to Paris 15 years ago! This delicious vegan-friendly recipe could be enjoyed either as a side or simply on its own for a super healthy meal!
Ingredients
- 4 Leeks (we’re only using the white part)
- 1 cube low sodium Vegetable stock (optional)
- 4 tbs olive oil
- 2 tbs cider vinegar
- 2 tbs dijon mustard
- Pinch of Cayenne spice
- Salt & pepper
How to Make It
Step 1
Wash the leeks
Trim off the roots and the coarse green parts off the top. Do not discard the green parts, I have a delicious tip to share with you down below
Step 2
Place the leeks into a pot and pour the water and the vegetable stock
Cover the pot and cook for 25 minutes
Step 3
Prepare the vinaigrette by mixing the olive oil, cider vinegar, dijon mustard, cayenne and season with salt and pepper
Step 4
Remove the cooked leeks delicately and set on a rack to cool and drain
Step 5
Serve cool, with a generous topping of vinaigrette
*Anti waste tip: do not throw the green parts out, instead, chop them up, give them a quick rinse, place into freezer bags and into the freezer. Next time you make an omelette, take out the frozen leeks, stir fry them and enjoy them with your omelette.
Nutritional Info
This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
