Recipes

Young Leeks with Mustard-Tarragon Vinaigrette

Recipe from the Tasting Table Test Kitchen
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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.

Young Leeks with Mustard-Tarragon Vinaigrette

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

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

1. 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.

2. Drizzle the leeks with the olive oil and toss to coat. Roast the leeks until they become slightly golden brown, about 5 minutes.

3. Meanwhile, in a medium bowl, whisk together the vinegar, mustard, green garlic and lemon zest to make a vinaigrette.

4. 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.

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