Leeks with Herb Vinaigrette

Leeks with Herbs Vinaigrette
Leeks with Herbs Vinaigrette

This Leeks with Herb Vinaigrette recipe is one of the best ways to incorporate leeks in your diet. This recipe makes the leeks soft and smooth, and a lot of people that don’t even like leeks fall in love with their silkiness in this dish. Plus it’s super quick, easy, and perfect for company. Try it, you’ll understand!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you’re like me and you love leeks, try this Shiitake and Leek Spaghetti or this Potato and Leek Soup.

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Leeks with Herb Vinaigrette

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Ingredients

Scale
  • 4 large leeks, cleaned and cut into 1” logs
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard, or old fashion mustard
  • 3 tablespoons white wine vinegar
  • 3 green onions, minced
  • 2 tablespoons parsley, minced (plus 1/4 cup to garnish)
  • 1 tablespoon tarragon, minced (optional)
  • Sea salt and pepper, to taste

Instructions

In a large pot of salted, boiling water, cook the leeks until they are tender, about 15 minutes. Drain and rinse under cold running water. Drain well with paper towels. In a small mixing bowl, add the olive oil, mustard, wine vinegar, green onions, 2 tablespoons parsley, and 1 tablespoon tarragon, if using. Mix well. Taste and season with sea salt and pepper. Place the leeks in a large serving platter, top with the vinaigrette and the leftover 1/4 cup parsley.

Keywords: leeks, herbs, salad

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Poireaux à la vinaigrette aux herbes

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Ingredients

Scale
  • 4 gros poireaux, nettoyés et coupés en rondelles de 1 pouce
  • 1/4 tasse d’huile d’olive
  • 2 c. à soupe de moutarde de Dijon ou à l’ancienne
  • 3 c. à soupe de vinaigre de vin blanc
  • 3 oignons verts, émincés
  • 2 c. à soupe de persil, émincé (plus 1/4 tasse comme garniture)
  • 1 c. à soupe d’estragon, émincé
  • Sel et poivre, au goût

Instructions

Dans une grande casserole d’eau bouillante salée, cuire les poireaux environ 15 minutes, jusqu’à ce qu’ils soient tendres. Égoutter et passer sous l’eau froide, pour arrêter la cuisson. Sécher à l’aide de papier absorbant. Dans un petit bol à mélanger, ajouter l’huile d’olive, la moutarde, le vinaigre de vin, les oignons verts, le persil, et l’estragon, si désiré, et bien mélanger. Assaisonner de sel et de poivre, au goût. Déposer les poireaux sur une grande assiette de service, verser la vinaigrette, et garnir de persil.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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