Leeks with Miso Vinaigrette Recipe

Name: Leeks with Miso Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium or 8 small leeks, white and tender green; 3 tablespoons rice vinegar; 1 tablespoon fresh lemon juice; 2 1/2 teaspoons Japanese light miso paste; 1/2 teaspoon Dijon mustard; 1/2 teaspoon mayonnaise; 1/2 teaspoon minced fresh ginger; 1/8 teaspoon cayenne pepper; Pinch of salt; 2 tablespoons extra-virgin olive oil; 1/4 cup peanut oil; 2 tablespoons thinly sliced red bell pepper

Servings: persons

4 medium or 8 small leeks, white and tender green
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
2 1/2 teaspoons Japanese light miso paste
1/2 teaspoon Dijon mustard
1/2 teaspoon mayonnaise
1/2 teaspoon minced fresh ginger
1/8 teaspoon cayenne pepper
Pinch of salt
2 tablespoons extra-virgin olive oil
1/4 cup peanut oil
2 tablespoons thinly sliced red bell pepper

1
In a medium saucepan of boiling salted water, cook the leeks over moderately high heat until tender when pierced with a knife, about 12 minutes for medium leeks and 8 minutes for small ones.
2
Refresh the leeks in a bowl of cold water for 1 minute, then drain and pat dry.
3
Halve the leeks lengthwise.
4
In a blender or food processor, combine the vinegar, lemon juice, miso, mustard, mayonnaise, ginger, cayenne and salt and mix for 30 seconds.
5
With the machine on, gradually add the olive oil, then the peanut oil and mix until completely smooth.
6
Scrape the vinaigrette into a bowl.
7
Spread the cut sides of the leeks with about 2 tablespoons of the miso vinaigrette so it permeates the layers.
8
Cover and refrigerate until ready to serve.
9
To serve, drizzle the leeks with the remaining vinaigrette and garnish with the sliced red pepper.
10
Serve chilled or at room temperature.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 4 medium or 8 small leeks, white and tender green, 3 tablespoons rice vinegar, 1 tablespoon fresh lemon juice, 2 1/2 teaspoons Japanese light miso paste, and more.

Yes, Leeks with Miso 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 with Miso Vinaigrette

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