Leeks with Lemon Dijon Vinaigrette
Posted on January 5, 2010
Ingredients
3 large leeks
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chicken or vegetable stock
1/2 cup water
2 tablespoons chopped Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
Directions
To prep the leeks: Trim roots if overly long, but leave enough to keep bases intact. Slice off most of the green tops. Slice leeks in half lengthwise. Rinse under running water, gently fanning layers to wash out any trapped grit.
Heat a sauté or frying pan large enough to hold leeks in a single layer over a medium flame. Add oil and butter and swirl together. Arrange leeks in pan, cut side down, and sauté, turning occasionally with tongs and spatula, until lightly browned, about 5 minutes. Handle leeks gently when turning to keep as intact as possible.
Add stock, water and 1 tablespoon parsley to pan. Bring to a simmer, reduce heat and cover pan, cooking leeks until tender, about 20 minutes. Arrange leeks on a serving platter, cut side up. Add lemon juice and mustard to pan, whisking to combine. Taste and season vinaigrette with salt and pepper. Pour vinaigrette over leeks and sprinkle with remaining parsley. Serve immediately.
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes