Leeks in Vinaigrette

Serving size: 4 servings


  • Freshly ground black pepper
  • 1 Tbsp. water
  • 1/4 cup olive oil
  • 1/4 tsp. sugar
  • 1/2 tsp. finely chopped fresh thyme
  • 1 tsp. whole grain mustard
  • 1 tsp. dijon mustard
  • 1 garlic clove, minced
  • 1 small shallot, finely chopped
  • Salt
  • 1 Tbsp. sherry vinegar or red wine vinegar
  • 4 large leeks, white & pale-green parts only


  1. Wash, trim root ends, and remove tough outer layer of leeks.
  2. In a large pot, bring salted water to a boil, and boil leeks until tender, around 15-20 minutes. Drain and place leeks on paper towels to drain.
  3. In a small bowl, whisk shallot, garlic, vinegar, mustards, thyme and sugar together. Slowly add oil and 1 tablespoon water and whisk until combined. Season with salt and pepper as desired.
  4. Cut leeks length wise, place on a serving platter cut side up. Drizzle with dressing and let sit 10 minutes prior to servings.

Nutrition per serving: 130 calories, 11 g carbohydrates, 10 g fat, 1 g fiber, 1 g protein, 330 mg sodium, 3 g sugar.

Recipe from: bonappetit.com

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