Young Leeks With Mustard-Tarragon Vinaigrette
Recipe from the Tasting Table Test Kitchen
To learn more, read "What to Eat Now: Spring Onions" in our National edition. See the other recipe in the story: Spring Onions with Peas and Guanciale.
Recipe from the Tasting Table Test Kitchen
Young Leeks with Mustard-Tarragon Vinaigrette
Update that tired mustard sauce for leeks with this green garlic-bolstered recipe from our Test Kitchen.
Prep Time
15
minutes
Cook Time
10
minutes
servings
4
servings
Total time: 25 minutes
Ingredients
- 1½ pounds small leeks, trimmed, rinsed and halved lengthwise
- 2½ tablespoons of extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon minced green garlic
- ½ teaspoon lemon zest
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon roughly chopped fresh tarragon
Directions
- Preheat oven to 350°. Prepare an ice bath in a bowl. Bring a 2-quart pot of salted water to a simmer over medium-high heat. Add the leeks and cook, stirring occasionally, until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice bath. Let chill completely, about 1 minute. Transfer the leeks to a paper towel-lined sheet pan to drain, about 3 minutes.
- Drizzle the leeks with the olive oil and toss to coat. Roast the leeks until they become slightly golden brown, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together the vinegar, mustard, green garlic and lemon zest to make a vinaigrette.
- Remove the leeks from the oven and transfer to a platter. Spoon the vinaigrette over the leeks and garnish with the black pepper and tarragon. Serve hot or at room temperature.