Leeks in Vinaigrette

Photo by Lee C.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

Ingredients

  • 4

    large leeks, white and pale-green parts only, tough outer layer removed

  • Kosher salt

  • 1

    small shallot, finely chopped

  • 1/2

    garlic clove, finely grated

  • 1

    tablespoon Sherry vinegar or red wine vinegar

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon whole grain mustard

  • 1/2

    teaspoon finely chopped fresh thyme

  • 1/4

    teaspoon sugar

  • 1/4

    cup olive oil

  • Freshly ground black pepper

Directions

Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool. Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving. DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

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