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fresh harvested leeks

Making the Leeks Vinaigrette

Trim tough, dark greens from leeks; discard. Halve leeks, lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.

Place steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.

Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.

In small bowl. whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.

little girl holding leeks
leeks going into steamer

Leeks Vinaigrette

Print Recipe Pin Recipe
Prep Time 25 mins
Total Time 25 mins
Course Salad, Side Dish
Servings 4

Equipment

  • steamer basket

Ingredients
  

  • 2 1/4 lbs Leeks (about 6)
  • 2 tbsp olive oil
  • 1 tbsp grainy mustard
  • 1 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • dash salt and pepper

Instructions
 

  • Trim tough, dark greens from leeks; discard. Halve leeks, lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
    2. Place steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
    3. Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
    4. In small bowl. whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.
Keyword leek vinaigrette, leeks