Leeks Vinaigrette

🛒Ingredients (Grocery List)

• 2 pounds Leeks, white and light green parts only

Vinaigrette

• 2 tbsp Red WineVinegar

• 6 tbsp Neutral Oil

• Salt

• Pepper

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 30 min

🥣Instructions

1. Bring a large pot of salted water to a boil. Using kitchen string, tie the Leeks in bundles. Add the Leeks to the boiling water and cook until tender, 25 to 30 minutes.

2. Meanwhile, make the Vinaigrette: In a small bowl, whisk the Vinegar with the Oil and season with Salt and Pepper.

3. Drain the Leeks well. Remove the strings and pat dry. Arrange the Leeks on a platter, drizzle with the Vinaigrette, and serve warm or at room temperature.

💡Tips

• If your Leeks are sandy, slice them lengthwise almost in half or un quarters (do not cut through the root end) and swish them in a large bowl of Water to remove the grit.

• I like to thicken my Vinaigrette a little with a teaspoon of Dijon Mustard or Mayonnaise.

• If serving the Leeks at room temperature, drain them in a colander and rinse under running cold water, then drain well.