Leeks in Vinaigrette: Chef’s Recipe

Ingredients:

• 4 large leeks
• 4 tablespoons of olive oil
• 2 tablespoons of white wine vinegar
• 2 teaspoons of Dijon mustard
• 2 cloves of garlic
• Salt and black pepper to taste

Directions:

1. Preheat your oven to 400°F/200°C.
2. Cut off the dark green parts of the leeks and discard them. Cut off the roots and slice each leek lengthwise.
3. Rinse the leeks under cold water to remove any dirt or debris and pat them dry with paper towels.
4. Brush 1 tablespoon of olive oil over a baking sheet and place the leeks on it. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Toss everything together to coat the leeks evenly.
5. Roast the leeks in the preheated oven for about 25 minutes or until tender and lightly browned.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until combined.
7. Remove the leeks from the oven and let them cool down for a few minutes. Drizzle the vinaigrette over the leeks and toss everything together to coat them evenly.
8. Serve the leeks warm or at room temperature as a side dish.

Verdict:

This recipe for leeks in vinaigrette is an easy and flavorful side dish that’s perfect for any occasion. The roasted leeks are tender and caramelized, while the tangy vinaigrette adds a bright and zesty flavor to them. The dish can be served warm or at room temperature, making it a versatile option that pairs well with a variety of main courses.

Serving Suggestions:

Serve the leeks in vinaigrette alongside grilled meats, roasted poultry, or fish. They’re also great as a light vegetarian main dish when served with crusty bread or a simple salad. Enjoy!