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.
Similar Recipes
Cashew Lettuce Salad with Vinaigrette
Rating of 5 out of 5.0 stars
cashews
cauliflower
celery seed
iceberg lettuce
onion
Coleslaw with Basil and Garlic Vinaigrette
McCormick® Perfect Pinch® Basil & Garlic Seasoning
(16 ounces) shredded coleslaw mix
olive oil
salt
shredded red cabbage
Pear and Field Green Salad with Pomegranate Vinaigrette
McCormick® Cinnamon
McCormick® Ginger
McCormick® Sea Salt Grinder
(6 ounces) field greens
crumbled blue cheese

Leeks Vinaigrette Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com