Leeks Vinaigrette

Ingredients

  • 6 medium leeks (about 2 ½ lb.)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt and freshly ground black pepper
  • ¼ cup dry white wine
  • 1 cup low-salt chicken stock
  • 5 sprigs thyme
  • + 4 more ingredients
    • 2 tablespoons chopped flat-leaf parsley, divided
    • 1 tablespoon coarse-grained Dijon mustard
    • 1 tablespoon white wine vinegar
    • 2 hard-boiled eggs, whites and yolks separated and chopped

1. Heat oven to 425°. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels. 2. Heat 1 Tbsp. oil and butter in a large, de...

View full recipe at SpringPad

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