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

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!

Paja December 31, 2003

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.

woodland hues November 26, 2009