Leek vinaigrette is one of my favourite healthy lunch meals. Leek vinaigrette is a classic French recipe where the white part of the leek is cooked in a steamer and then topped with a vinaigrette. Usually the vinaigrette is made with dijon mustard and egg. You can eat them cold or lukewarm with a cold vinaigrette.
Today I had a really busy morning and I did not had time to prepare my lunch so I tried to cook the leek in the microwave. I arrange the slices of leek in a dish with 1 cm of water and cover with plastic wrap. Then I microwaved for 5 minutes until the leek were tender. If you are looking for healthy lunch ideas for work it is clearly one to add on your to do list!
I prepared an hazelnut vinaigrette because I did not want to use egg as in the classic french recipe. I mixed cider vinegar with hazelnut oil and I roasted some crushed hazelnuts to topped on the leek. It was so simple but delicious. The leek were tender. The vinaigrette had a nutty flavour with a light vinegar taste. And the roasted on the top were just perfect to add some crunch. I kept the green part of the leeks to use in a leek potato soup for my baby girl.