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Recipes
May 2014

Leeks in Vinaigrette

By Rita Sodi and Jody WilliamsPhotography by Peden + Munk

4.7

(11)

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Peden + Munk

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Recipe information

  • Yield

    4 Servings

Ingredients

4

large leeks, white and pale-green parts only, tough outer layer removed

Kosher salt

1

small shallot, finely chopped

½

garlic clove, finely grated

1

tablespoon Sherry vinegar or red wine vinegar

1

teaspoon Dijon mustard

1

teaspoon whole grain mustard

½

teaspoon finely chopped fresh thyme

¼

teaspoon sugar

¼

cup olive oil

Freshly ground black pepper

Need to make a substitution?

Preparation

  1. Step 1

    Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.

    Step 2

    Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.

    Step 3

    Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.

    Step 4

    DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Nutrition Per Serving

Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 2 Sodium (mg) 180
Explore Bon AppétitFrenchEuropeanLeekVegetableSideVeganVegetarianDairy-FreeGluten-FreeSimmer