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Leeks Vinaigrette Recipe

Ingredients
  • 4 med. leeks, halved lengthwise, well washed
  • 1 1/2 cups chicken stock
  • 2 sprigs fresh tarragon
  • 1 teaspoon unsalted butter
  • 3 tablespoons champagne vinegar (any will work)
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • Chopped fresh herbs such as Parsley or Tarragon for garnish
Directions
  • Place leeks, cut side up in a large skillet.
  • Add chicken stock and tarragon, bring to a boil over high heat.
  • Add butter, reduce the heat to medium - simmer. Cook until leeks are tender when pierced with tip of a knife, 10 - 12 minutes.
  • Carefully remove leeks from skillet and place on a platter.
  • Strain cooking liquid through a fine mesh sieve. Measure 1/4 cup liquid and set aside.
  • In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly.
  • Whisk in 1/4 cup leek liquid; season with salt and pepper.
  • Spoon over leeks; garnish with fresh herbs.
  • Leeks may be served hot or chilled.
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Leeks Vinaigrette Recipe - Related Content

Glossary Terms
vinaigrette Glossary Term
A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.
leeks Glossary Term
A vegetable, which is a member of the onion family, that has an appearance similar to a scallion. Long and round in shape, the stem of the leek is white at the root end and becomes increasingly darker green toward the top which is surrounded by stiff green or blue-green leaves, depending on the variety.
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