Leeks with Lemon Dijon Vinaigrette

Ingredients

  • 3 leeks
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1⁄2 cup chicken broth
  • 1⁄2 cup water
  • 1 1⁄2 tablespoons fresh parsley, chopped
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Trim roots of leeks if overly long, but leave enough to keep bases intact.  Trim most of the green tops.  Slice leeks in half lengthwise and rise under running water, gently fanning the layers to rinse away any trapped grit.  
  2. Heat oil and butter in large skillet over medium heat.  Place leeks in skillet, cut side down, and sauté, turning occasionally with tongs or spatula, until lightly browned, about 5 minutes.  
  3. Add broth, water, and 1 tablespoon parsley.  Bring to simmer, reduce heat, and cover pan, cooking until leeks are tender, about 10 minutes.  
  4. Arrange leeks on plate, cut side up.  
  5. Add lemon juice and mustard to pan, stirring to combine.  Season vinaigrette with salt and pepper.  Pour vinaigrette over leeks and top with remaining parsley.  

Comments

This recipe is from Blue Kitchen and I thought it would be a great way to prepare the leeks I got from the farmers market.  (Leeks!  At the farmers market!  That was a new one for me.)  The dish was very tasty, but I think it could use some improvement for next time.  Since the leeks were mostly whole, they were very fibrous and difficult to cut.  If I make this again, I’ll cut the leeks into bite-size slices and then proceed with the recipe as written.