Ingredients
Scale
- 4 large leeks, white and pale-green parts only, tough outer layer removed
- Kosher salt
- 1 small shallot, finely chopped
- ½ garlic clove, finely grated
- 1 tablespoon Sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- ½ teaspoon finely chopped fresh thyme
- ¼ teaspoon sugar
- ¼ cup olive oil
- Freshly ground black pepper
Instructions
- Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
- Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
- Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
Notes
This recipe gets better as it sits, which means you’ll be rewarded for making it ahead of time. These leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Prep Time: :10
- Cook Time: :20
- Category: Side Dish
- Method: Stove Top
- Cuisine: French