Leeks Vinaigrette
"A delicious way to enjoy leeks, braised and dressed with a mustard vinaigrette. It is surprisingly sweet and can be seasoned with your own favorite herb, rather than summer savory, if you prefer."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 medium leeks, halved lengthwise,washed well
- 3⁄4 cup chicken stock
- 1 sprig fresh summer savory
- 1⁄2 teaspoon unsalted butter
- 1 1⁄2 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 cup olive oil
- coarse salt
- fresh ground black pepper
- chopped herbs (to garnish)
directions
- Place leeks, cut side up, in a large straight-sided skillet; add stock and summer savory and bring to a boil over high heat; add butter, reduce heat and simmer 10-12 minutes, until leeks are tender when pierced with the tip of a knife.
- Carefully place leeks on a serving platter and set aside; strain cooking liquid and reserve 2 T, saving the remainder for another use.
- Whisk vinegar and mustard; add oil gradually and whisk until emulsified; whisk in reserved leek liquid; season with salt and pepper and pour over leeks, to taste; garnish and serve warm or chilled.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
