Method:Grilling

1. Formula

1. 8 leeks
2. Salt
3. 1 tablespoon Dijon mustard
4. 2 tablespoons sherry vinegar
5. 3 tablespoons extra-virgin olive oil
6. Freshly ground black pepper

2. Nutrition Information

• Calories: 209 kcal
• Carbohydrates: 26 g
• Dietary Fiber: 3 g
• Fat: 11 g
• Protein: 2 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Trim the tough dark-green ends from leeks; discard, or set aside for another use. Trim root hairs; discard. Then, starting about 1/2 inch from the root end (which stays intact), slice each leek lengthwise from base to tip with a sharp knife. Rinse leeks thoroughly to remove sand.
2. Fill a bowl with ice water; set aside. Bring a large pot of water to a boil. Salt well, and add leeks. Blanch until leeks are very tender, about 4 minutes. Transfer leeks to the ice bath; submerge them immediately. Once leeks are cold, drain them, pat them dry, and set them aside.
3. In a small bowl, combine mustard and vinegar. Slowly drizzle oil into bowl, whisking to form a thick vinaigrette. Adjust seasoning with salt and pepper.
4. Lightly brush leeks with some vinaigrette, and arrange them on a medium-hot grill or grill pan. Grill leeks until they are hot and have grill marks, about 2 minutes per side. Remove leeks from grill, and toss with remaining vinaigrette. Serve.

4. Remark