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Leeks Vinaigrette
Leeks Vinaigrette
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
French-style marinated leeks in tangy Dijon dressing.
Ingredients:
  • 6 long leeks (about 2 to 2 1/2 pounds total)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon finely ground black pepper
Instructions:
  • Prepare leeks and bring salted water to a boil: Rinse off any dirt from the leeks and trim the dark green tops, leaving 1-3 inches. Cut off the roots. In a large pot, bring 2 quarts of water with 2 teaspoons of salt to a boil.
  • Simmer cleaned and prepped leeks in salted boiling water until tender, about 8-10 minutes. Test doneness by inserting a sharp knife into the thickest part of the leek – it should slide in easily. Thicker leeks may require additional cooking time.
  • Transfer the cooked leeks to an ice water bath: Using tongs, delicately move the leeks from the pot to the ice water bath to halt the cooking process.
  • After removing the leeks from the ice water bath, place them in a rimmed roasting pan at an angle to drain for about 10 minutes while you prepare the vinaigrette.
  • Prepare the vinaigrette by combining olive oil, vinegar, mustard, salt, and pepper in a jar, then whisk until perfectly emulsified.
  • Marinate the leeks in vinaigrette: Place the leeks in a dish, drizzle with vinaigrette, and turn them to coat evenly. Cover and refrigerate for at least 2 hours, or up to 3 days for maximum flavor and tenderness. Serve the leeks at room temperature for the best taste.

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