Leek Vinaigrette
20m
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 3 cups of leek tops
Coat with 2 tbsp 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 ⅔ cup of vegetable oil
Blend on high speed for 8m until smooth and silky
Pour the mix on a sieve with a gauze cloth over a bowl. Strain it
Transfer to a bowl
Squeeze the juice out of 1 lemon through a sieve
Add a pinch of salt
Stir and the Leek Vinaigrette is ready
Yield 1 cup
Leek
3 cups
Extra Virgin Olive Oil
2 tbsp
Vegetable Oil
⅔ cup
Lemon
1
Charcoal
as needed
Salt
to taste
Equipment
Blender
Grill
Gauze Cloth
Sieve