Leeks with Tangy Vinaigrette

Delightfully simple yet packed with vibrant flavors, this recipe for Leeks with Tangy Vinaigrette showcases the natural sweetness of tender poached leeks, perfectly complemented by a zesty homemade vinaigrette. The dressing combines extra virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey for a balanced blend of acidity and subtle sweetness. Fresh parsley and lemon zest provide a bright, herbal finish, making this dish as visually appealing as it is delicious. Ready in just 25 minutes, it’s an elegant side dish or appetizer that’s perfect for dinner parties or a light, seasonal meal. Rich in flavor and easy to prepare, this recipe is a must-try for fans of healthy and plant-forward dining.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 whole leeks
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.5 teaspoon lemon zest

Directions

Step 1

Trim the root ends and the tough, dark green tops from the leeks, leaving mostly the white and light green parts. Slice the leeks in half lengthwise.

Step 2

Rinse the leeks thoroughly under cold running water to remove any dirt or sand trapped between the layers. Set them aside to drain.

Step 3

Fill a large pot with water and bring it to a gentle boil. Add a pinch of salt, then place the leeks in the water, cut side down.

Step 4

Reduce the heat to medium-low and simmer the leeks for 10-12 minutes, or until they are tender but still hold their shape.

Step 5

While the leeks are cooking, prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.

Step 6

Finely chop the fresh parsley and grate the lemon zest. Set aside.

Step 7

Once the leeks are done cooking, use tongs to carefully remove them from the pot and place them on a clean kitchen towel to drain and cool slightly.

Step 8

Arrange the leeks on a serving platter, cut side up. Drizzle the tangy vinaigrette evenly over the leeks.

Step 9

Sprinkle the chopped parsley and lemon zest over the top for a vibrant garnish.

Step 10

Serve the leeks warm or at room temperature as a delightful side dish or appetizer.

Nutrition Facts

Serving size	(455.0g)

Amount per serving	% Daily Value*
Calories	618.5

Total Fat 44.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1372.7mg	0%
Total Carbohydrate 57.3g	0%
Dietary Fiber 7.0g	0%
Total Sugars 19.8g
Protein 5.5g	0%

Vitamin D 0IU	0%
Calcium 238.1mg	0%
Iron 9.0mg	0%
Potassium 818.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 3.4%

Carbs: 35.3%