Leeks Vinaigrette

I always think of leeks as a winter vegetable, but they are starting to show up at the markets already. This is such a simple, classic little dish, and it makes an excellent summer starter or salad. I left the roots on for the photo because I thought they made it more picturesque, but they do need to be cut off and not eaten. You will need a surprisingly sharp knife to cut the cooked leeks, even though they don't seem tough as you eat them.

2 servings
1 hour 15 minutes - 15 minutes prep time



3 to 4 leeks
2 tablespoons butter
1/4 cup chicken broth

1 tablespoon finely minced parsley
2 teaspoons Dijon mustard
salt & pepper
2 tablespoons sunflower seed oil
2 tablespoons sherry vinegar

Preheat the oven to 350°F.

Trim the dark green stems from the leeks, leaving the light green and white tubular portions. Slice each leek in half lengthwise, down to but not through the roots. Put them in a snug roasting pan, dot them with the butter and pour the chicken broth over them. Roast them at 350°F for 1 hour, turning them halfway through.

Meanwhile whisk together the remaining ingredients. When the leeks are done, remove them to a serving dish and pour the vinaigrette evenly over them. Let them sit until they are room temperature or still slightly warm before serving them.





Last year at this time I made Foolproof Banana Cake and Cocoa Buttercream Frosting.