Leek Vinaigrette

Every part of a leek can be used in cooking, and here we present a way to transform the under-utilized leek tops into a delicious vinaigrette. This leek vinaigrette is a very versatile sauce that can be used to top grilled meats, but can also be dressing for salads or a dip for crusty bread.

Chop <quantity>3<unit>cups</unit></quantity> of leek tops

Coat with <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Transfer leek tops to a hot grill and cook until color darkens with some charred spots

Remove leek tops

Transfer to a blender

Add <quantity>2/3<unit>cup</unit></quantity> of vegetable oil

Blend on high speed for 8m until smooth and silky

Strain the mixture through a sieve with a gauze cloth

Transfer to a bowl

Squeeze the juice from <quantity>1</quantity> lemon through a sieve

Add a pinch of salt

Stir. The leek vinaigrette is ready

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