Leeks in a curry vinaigrette with La Fermière Yuzu Ginger yogurt

Prep 10 min

Cook 6 min

Serves 4 as a side dish

INGREDIENTS

• ½ lbs leeks small in diameter

• 1 scallion

• 1 tbsp sea salt

• 3 tbsp white balsamic vinegar

• 6 tbsp olive oil

• 1 ½ tsp curry powder

• ½ La Fermière Yuzu Ginger yogurt

• 1 lemon

• Cilantro leaves

• Sea salt and black pepper

Tender leeks take a refreshing dip in a zesty vinaigrette, with a creamy and a tasty twist of La Fermière Yuzu Ginger Yogurt!

 INSTRUCTIONS

1. Wash and finely slice the scallion.

2. Trim the bottoms and tops of the leeks. Wash them very well. Bring a large pot of water to boil. Add the sea salt and the leeks and cook for 6 minutes.

3. In the meantime, fill a large bowl with cold water and some ice cubes. When the leeks are cooked, immediately transfer them to the ice water bath to stop the cooking. Put the cooled leeks on a paper towel to drain.

4. Mix the balsamic vinegar, olive oil, and curry in a salad bowl. Gently toss the leeks in the curry vinaigrette and season with salt to taste.

5. In a bowl, mix the La Fermière Yuzu Ginger yogurt with 1 tablespoon of olive oil and the juice from a lemon. Season with salt and pepper to taste.

6. Spoon the yogurt on a serving plate. Lay the leeks on top of the yogurt and spoon a bit of the vinaigrette around the sides. Garnish with the cilantro leaves and sliced scallions.