Recipe courtesy of Food Network Kitchen
Save Recipe Print
Leeks with Dijon Vinaigrette
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Healthy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Healthy

Ingredients

Directions

Game Plan: Make the vinaigrette while the leeks cook.

Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.

Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.

Cook's Note

Shop smart: Don't judge Dijon mustard by its price. We often find that inexpensive imports are superior to pricey name brands.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Leek Salad

Recipe courtesy of Melissa d'Arabian

Creamed Leeks

Recipe courtesy of Michele Urvater

Leek Tart

Recipe courtesy of Curtis Aikens

Grilled Leeks

Recipe courtesy of Bobby Flay

Fried Leeks

Recipe courtesy of Edison Mays Jr.

Sauteed Leeks

Recipe courtesy of Chuck Hughes

Leek Rings

Recipe courtesy of Alton Brown

Browse Reviews By Keyword