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Leeks Vinaigrette

Posted on December 19, 2011.



8 leeks, trimmed but roots intact
2 tablespoons diced flat leaf parsley
1 1/2 cups chicken stock
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt & pepper


Cut leeks in half lengthwise using root to keep them together.

In a pan large enough to fit the leeks in a single layer, heat 2 tablespoons olive oil on medium to high heat. Saute leeks until lightly brown (about 5 minutes).  

Add stock and parsley and bring to a simmer.

Cover and cook until tender; then transfer to a serving platter.

In the same pan, whisk 1 tablespoon olive oil, lemon juice, and mustard. Season with salt & pepper.

Pour over leeks and serve.


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Posted By: Chief Foodie Officer