Leek Vinaigrette Recipe – Healthy and Delicious

Ingredients

• 2 medium sized leeks
• 1/4 cup extra-virgin olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of Dijon mustard
• 2 cloves of garlic, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the root ends and the dark green leaves from the leeks. Cut the remaining white and light green part in half lengthwise, then in half crosswise, and finally cut them into thin slices.
3. Place the sliced leeks on a baking sheet lined with parchment paper and drizzle them with olive oil. Season them with salt and pepper and toss them around to ensure they are well coated.
4. Roast the leeks for 20-25 minutes or until they are tender and beginning to brown. Once done, remove them from the oven and transfer them to a mixing bowl.
5. In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Slowly pour the mixture over the roasted leeks and toss to coat them evenly.
6. Serve the leek vinaigrette immediately or let it cool to room temperature and store it in an airtight container in the refrigerator for up to 5 days.

Verdict

Leek vinaigrette is a healthy and flavorful dish that is loaded with vitamins and minerals. This recipe is easy to prepare and makes a great appetizer or side dish.

Serving Suggestions

Serve the leek vinaigrette over a bed of mixed greens or with a side of toasted bread. You can also add some sliced cherry tomatoes, crumbled feta cheese, or walnuts to enhance the texture and flavor of the dish. Enjoy!