How To Make Leeks Vinaigrette
Leeks vinaigrette is a classic French dish that poaches leeks and serves them in a vinaigrette made of Dijon mustard, olive oil, garlic, lemon, and thyme.
Serves:
Ingredients
- 6medium leeks,white and light green part only, split and halved lengthwise
- 3clovegarlic
- 3lemons
- 8sprigthyme
- salt and pepper
- 1tspdijon mustard
- 6tbspextra virgin olive oil
Instructions
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Place leeks in a large bowl of cold water; let soak 30 minutes until free of grit.
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Meanwhile, in a large soup pot, combine 4 quarts cold water, garlic, juice of 2 lemons, thyme, and salt. Bring to a boil over high heat. Reduce heat, and simmer about 30 minutes (while leeks soak).
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Remove leeks from water; add to cooking liquid. Poach until tender, 15 to 20 minutes. Drain and pat dry.
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Combine juice of last lemon and mustard in a small bowl (reserving lemon slices for garnish, optional). Whisk in olive oil, then toss over leeks.
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Season with salt and pepper; top with thyme and lemon slices (if using).
Nutrition
- Calories: 1139.12kcal
- Fat: 83.82g
- Saturated Fat: 11.63g
- Trans Fat: 0.00g
- Monounsaturated Fat: 59.29g
- Polyunsaturated Fat: 9.78g
- Carbohydrates: 102.50g
- Fiber: 18.86g
- Sugar: 25.33g
- Protein: 12.28g
- Sodium: 1928.94mg
- Calcium: 489.83mg
- Potassium: 1425.32mg
- Iron: 17.39mg
- Vitamin A: 503.00µg
- Vitamin C: 197.55mg
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