Leeks Vinaigrette

Name: Leeks Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 6 long leeks (about 2 to 2 1/2 pounds total); 59 milliliters extra virgin olive oil; 1 Tbsp red wine vinegar; 1 teaspoon Dijon mustard; 0 teaspoons Kosher salt; 0 teaspoons finely ground black pepper

The recipe Leeks Vinaigrette can be made in approximately 30 minutes. One portion of this dish contains roughly 2g of protein, 14g of fat, and a total of 203 calories. For 70 cents per serving, you get a side dish that serves 4. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of dijon mustard, kosher salt, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Steamed Leeks In Vinaigrette {poireaux Vinaigrette}, Leeks In Vinaigrette, and Leeks Vinaigrette.

Instructions

Heat a pot of water, clean the leeks: Bring a large, wide (12 inches) pot, half-full of salted water (2 teaspoons of salt for 2 quarts of water) to a boil. While the water is heating, clean the leeks, keeping them whole.

Ingredients you will need

Leek

Water

Salt

Equipment you will use

Pot

To do this, first rinse off any visible dirt from the leeks. Then, use the tip of a sharp knife to pierce the leek just a little bit below the point where the leek's shaft opens up into separate leaves.

Ingredients you will need

Leek

Equipment you will use

Knife

Cut the leek from this point all the way out to the tip of the green leaves, keeping the shaft whole.

Ingredients you will need

Leek

Open up the leaves, and place the leek under running water to clean out any dirt or sand that may be hiding between the leaves.

Ingredients you will need

Water

Leek

Cut off the dark green tops, leaving about an inch or two (or three if you like the more strongly flavored greens) on the shaft.

Ingredients you will need

Greens

Cut off the roots, cutting as close to the roots as possible, to help keep the leek together while it simmers in the next step. (For a visual step-by-step, see How to Clean Leeks.)

Ingredients you will need

Leek

Simmer the leeks in salted water: Once the water is boiling, carefully place the cleaned and prepped leeks into the water.

Ingredients you will need

Leek

Water

Return to a simmer and lower the heat to maintain a simmer. Start a timer and cook for 8 to 10 minutes, or until the thickest part of the thickest leek can easily be penetrated with the tip of a sharp knife.

Ingredients you will need

Leek

Equipment you will use

Knife

Kitchen Timer

If your leeks are about an inch thick, they should just begin to be turning from bright green to olive-y green at the 8 minute mark. Thicker leeks you'll want to cook a little longer.

Ingredients you will need

Leek

Olives

Place cooked leeks in ice water bath: Use tongs to gently remove the leeks from the pot and place into an ice water bath to stop the cooking.

Ingredients you will need

Water

Leek

Equipment you will use

Tongs

Pot

Let the leeks drain:

Ingredients you will need

Leek

Remove the leeks from the ice water bath and let them drain. The best way to let them drain is to place them in a rimmed roasting pan and then propping up the pan at an angle so the water can run out of the leeks.

Ingredients you will need

Water

Leek

Equipment you will use

Roasting Pan

Let them drain for 10 minutes or so while you make the vinaigrette.

Ingredients you will need

Vinaigrette

Make the vinaigrette:

Ingredients you will need

Vinaigrette

Place the olive oil, vinegar, mustard, salt, and pepper, in a jar and whisk until well emulsified.

Ingredients you will need

Olive Oil

Mustard

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Marinate the leeks in the vinaigrette:

Ingredients you will need

Vinaigrette

Leek

Place the leeks in a rimmed, long serving dish (a Pyrex casserole dish would work for this as well).

Ingredients you will need

Leek

Equipment you will use

Casserole Dish

Drizzle some vinaigrette over the leeks. Gently turn the leeks over and drizzle a bit more vinaigrette on the other side.

Ingredients you will need

Vinaigrette

Leek

Cover with plastic wrap and let the leeks marinate in the vinaigrette for at least 2 hours, or up to 3 days. (Chill if marinating more than 2 hours.

Ingredients you will need

Vinaigrette

Leek

Wrap

Equipment you will use

Plastic Wrap

The longer they marinate, the tastier and more tender they become.)

The leeks should be served at room temperature.

Ingredients you will need

Leek

Alternative serving suggestion: cut the marinated leeks crosswise into 1-inch long segments and serve with strips of roasted red bell peppers that have been marinating in the same vinaigrette.

Ingredients you will need

Roasted Red Peppers