Roasted Leeks with Shallot Vinaigrette

Roasted Leeks with Shallot Vinaigrette

Serves 2 

For the Shallot Vinaigrette 

1 small shallot, minced 
1 tablespoon lemon juice or white/red wine vinegar
1 teaspoon dijon mustard 
Big pinch of salt 
A few grinds of black pepper 
2 tablespoons olive oil 

Combine shallot with lemon juice or vinegar, and let sit 10 minutes. Whisk in dijon mustard, salt, and pepper. Whisk in olive oil and season to taste with lemon and salt. 

For the Roasted Leeks 

2 leeks, tops trimmed, halved lengthwise, and cleaned
2 tablespoons olive oil
Fresh herbs, for garnish (optional)

Preheat oven to 425ºF and line a baking sheet with parchment paper. 

Trim the ends of the leeks, but make sure to leave enough of the base so the layers all stay attached. Drizzle olive oil on the leeks, and use your hands to rub it into all the layers. Sprinkle with salt, and arrange on the baking sheet cut side down. Roast 20-30 minutes, until leeks are golden brown on the bottom and around the edges. 

To Serve 

Arrange leeks on a serving plate and drizzle dressing over. Garnish with any herbs you’d like, such as parsley or dill. Enjoy!

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