Oven-Braised Leeks Vinaigrette Zoom

Oven-Braised Leeks Vinaigrette

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Spring and summer bring beautiful allium vegetables! Try this recipe with baby leeks, spring onions, or scallions.

Serves 8
Time: about 50 min

Product Description


Oven-Braised Leeks Vinaigrette
Serves 8

16 small to medium leeks, halved lengthwise and cleaned
10 sprigs thyme
6 bay leaves
1 cup olive oil
½ cup dry white wine
kosher salt and freshly ground pepper
½ cup red wine vinegar
4 tbsp dijon
½ - ⅔ cup olive oil
¼ cup parsley leaves, chopped

1) Preheat oven to 375 degrees F. Toss leeks gently with herbs, olive oil, wine, and a generous pinch of salt and pepper.  Lay the leeks cut side down into two baking dishes and pour remaining oil-wine mix evenly between the two pans.  Cover with aluminum foil and transfer to oven.  Cook until just tender, about 30 minutes, then remove foil and cook until very tender and beginning to caramelize, about 10 more minutes.
2) To make vinaigrette, combine vinegar and mustard in a bowl with a pinch of salt and pepper.  Slowly whisk in olive oil until sauce emulsifies.  Taste to adjust acidity and seasoning.  
3) Use a slotted spoon to remove leeks from baking dish and blot on a paper towel lined plate before dividing among serving plates.  Spoon vinaigrette over and sprinkle with parsley.


Additional Information

Additional Information

SKU ovenbraised_leeks_vinaigrette


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