Usuba
Leek with Blue Cheese and Sour Cream Sauce
A delicate salad of boiled leeks with a tangy dressing. Mustard and lemon juice form the base of the sauce, complemented by blue cheese, walnuts, and sour cream. The dish can be prepared with Roquefort, Gorgonzola, or other blue cheese. Walnut oil can be used instead of olive oil.
- Total
- 20 min
- Standard serving
- 81.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the white part of the leek stems into cylinders 5–7 cm long. Place in a pot of boiling salted water and cook for 10 minutes.
- 2
Step 2
Whisk the mustard and lemon juice in a deep bowl. Slowly pour in the olive oil, continuing to whisk until the mixture becomes uniform and viscous.
- 3
Step 3
Pound the walnuts in a mortar. Mix them with a spoon with the sauce, sour cream, and cheese crumbled into small pieces. Add pepper. Taste and add salt if needed — take into account the saltiness of the cheese.
- 4
Step 4
Drain the water from the pot with leeks. Arrange the leeks on plates and drizzle with sauce.
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