Leek and Celery with Dressing
Ease of preparation: easy
Preparation time : 15 minutes
Cooking time : 20 minutes
Serves: 6
Ingredients
- 6 small or medium leeks
- 3 celery stalks, cut in sections
- 1 ¼ cups (310 ml) chicken broth
- 1 branch of fresh thyme
- 1 bay leaf
- 1 clove
- 1/3 cup (75 ml) cider vinegar
- 1 egg yoke
- 1 1/2 tsp (7,5 ml) Dijon mustard
- 1/3 cup (75 ml) olive oil
- Salt and pepper
- 1 green apple cut in 2, seeded and sliced thinly mandolin style.
Method
- Place rack in centre of oven. Pre-heat oven at 350 °F (180 °C).
- Remove the dark green portion of leaves. Cut the light green and white portion of leek in 2 sections.In roasting pan, lay out leek and celery sections.
- Add broth, thyme, bay leaf and the clove. Add salt and pepper. Cover with aluminium foil.
- Cook for 30 minutes.
- Remove celery and set aside.
- Cover and continue cooking for 10 minutes.
- Remove leek and let cool. Pour broth through a sieve.
- In a saucepan, reduce 1/3 cup (75 ml) of broth and vinegar until there is 3 Tbsp (45ml) of liquid left. Let cool.
- In a bowl, mix reduced broth, egg yoke and mustard with a whisk. Pour oil in a thin stream while constantly whisking. Season with salt and pepper. Lay out vegetables and apples on a plate and pour dressing on top.