Leeks Vinaigrette with Mimosa

Dorie’s directions were to find “young leeks, the youngest, thinnest you can find.”  I have never seen a young leek and the ones we bought were beyond young but still good.

I cooked my leeks for 20 minutes and I thought I over cooked them but they were still crispy when we ate them.  I found it difficult to cut the leeks, they were quite slippery for me.  Maybe a serrated knife would have been better.  We enjoyed the vinaigrette.  I substituted sunflower oil for the walnut oil as that is what I had on hand.  I thought the grated hard boiled egg over the top was a nice touch.  My husband enjoyed this dish.  As to the cooking techniques he said “who thinks of this stuff?”  I said the French.  If nothing else this group has expanded our repertoire of eating and cooking techniques.  I also think it is a lot of fun.  Link to the recipe

My family clearly likes my cooking adventures as I received Around My French Table as a birthday gift.  Let the cooking continue.

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