Leeks Vinaigrette Recipe

Name: Leeks Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 6 medium leeks (about 2 1/2 pounds); 3 tablespoons extra-virgin olive oil, divided; 1 tablespoon unsalted butter; 1/2 teaspoon kosher salt and freshly ground black pepper; 1/4 cup dry white wine; 1 cup low-salt chicken stock; 5 sprigs thyme; 2 tablespoons chopped flat-leaf parsley, divided; 1 tablespoon coarse-grained Dijon mustard; 1 tablespoon white wine vinegar; 2 hard-boiled eggs, whites and yolks separated and chopped

Servings: persons

6 medium leeks (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1/2 teaspoon kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup low-salt chicken stock
5 sprigs thyme
2 tablespoons chopped flat-leaf parsley, divided
1 tablespoon coarse-grained Dijon mustard
1 tablespoon white wine vinegar
2 hard-boiled eggs, whites and yolks separated and chopped

1
["Heat oven to 425u00b0F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1"" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.", "Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.", "Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.", "Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium leeks (about 2 1/2 pounds), 3 tablespoons extra-virgin olive oil, divided, 1 tablespoon unsalted butter, 1/2 teaspoon kosher salt and freshly ground black pepper, and more.

Yes, Leeks Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Leeks Vinaigrette

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