Leeks Vinaigrette

We’re trying to polish off the last of the winter leek crop to make way for new veg in the garden, so I’ve been making Vichysoisse soup, leek and potato frittata and bagging up sliced leeks with carrots and celery to make instant stock veg for the freezer, a useful time-saver if you’ve got the space.

But the smaller leeks I set aside to make this, a summery little side dish. Simple but good.

Leeks Vinaigrette

Image of leeks vinaigrette

Ingredients:

12-18 baby leeks

For the vinaigrette:

1 heaped tspn Dijon mustard

1 tbspn made mayonnaise

1/2 tspn honey or agave nectar

2 tbspn cider vinegar

3-4 tbspn good olive oil

Salt and freshly ground black pepper

To garnish:

1 tbspn of snipped chives

Method:

Image of steamed leeks, drying

Trim the leeks, wash well, and cut them in half horizontally and then again vertically. Place them carefully into a steamer so they don’t fall apart and steam until tender to the tip of a knife. Remove them equally carefully and put them to drain on a clean tea towel.

In a small bowl, whisk together the mustard, mayo, honey or nectar and the vinegar. Add the oil and whisk well until thickened then season to taste with salt and freshly ground black pepper. Taste and if it’s too acidic for you, whisk in a little more oil.

On a rectangular dish or plate, place a layer of leeks neatly side by side. Drizzle with the dressing. Repeat, layer by layer, until you’ve used all the leeks. Cover with clingfilm and chill. Remove from the fridge 15-20 minutes before you want to eat.

Leeks vinaigrette served with quiche and new potatoes

7 thoughts on “Leeks Vinaigrette

    • You know you’re over-obsessed with food when you read a sentence like yours and immediately think of runner beans. But yes, I know what you mean, it’s gone rainy and windy here, too. 😦

  1. I just made the dressing and it was very good. I thank you for it. Will this recipe work with Supermarket bought larger leeks or must they be fresher smaller leeks to be successful? Would love to serve tomorrow night but only have access to industrial leeks. 🙂

    • Hi Chip and thank you. If you’re using larger leeks I’d suggest using the tender white part, splitting them down the middle in the same way and cutting them into shorter sections. Test one when you’ve steamed them and if it’s not stringy they should be fine. Cheers, Linda.

    • Thank you. Honestly, I love leeks any which way. I’m so pleased we’ve still got enough to play around with in different recipes – and to bung in the freezer.

  2. Pingback: Red Pepper and Goats’ Cheese Tarts | Mrs Portly's Kitchen

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