On Air 15:00 - Best Laid Plans
Next 16:00 - Design for you

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

  1. Place rack in centre of oven.  Pre-heat oven at 350 °F (180 °C).
  2. 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. 
  3. Add broth, thyme, bay leaf and the clove.  Add salt and pepper. Cover with aluminium foil. 
  4. Cook for 30 minutes. 
  5. Remove celery and set aside. 
  6. Cover and continue cooking for 10 minutes. 
  7. Remove leek and let cool.  Pour broth through a sieve.
  8. In a saucepan, reduce 1/3 cup (75 ml) of broth and vinegar until there is 3 Tbsp (45ml) of liquid left.  Let cool.
  9. 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.