Leeks With Tangy Vinaigrette

Total Time
25mins
Prep 15 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Pour stock into a large skillet, add bay leaf, and bring to a simmer.
  2. Add leeks, cover and simmer until tender, about 9 to 10 minutes.
  3. Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
  4. In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
  5. Sprinkle over leeks, then serve warm or chilled.
Most Helpful

5 5

This was a nice light-tasting and healthy way to prepare leeks. I served them hot, but I bet they would make a nice cold dish as well. I'm not sure if cooking them in broth made much of a difference, so another time I might just cook them normally and then put the dressing overtop. Thank you, Dancer for a new and delicious way to make leeks!

5 5

Enjoyed this lovely dish hot from the stove to complement baked fish fillets and rice. I used one each red and orange pepper, and added them to the leeks shortly before they were finished simmering, which brought them to that nice semi crisp state. This is a tasty veggie dish, with a great vinaigrette to finish it off.