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Leek Vinaigrette
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Adriano de Laurentiis

Adriano de Laurentiis

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

    Step 0
  • Coat with 2 tbsp of extra virgin olive oil

    Step 1
  • Transfer leek tops to a hot grill and cook until color darkens with some charred spots

    Step 2
  • Remove leek tops

    Step 3
  • Transfer to a blender

    Step 4
  • Add ⅔ cup of vegetable oil

    Step 5
  • Blend on high speed for 8m until smooth and silky

    Step 6
  • Pour the mix on a sieve with a gauze cloth over a bowl. Strain it

    Step 7
  • Transfer to a bowl

    Step 8
  • Squeeze the juice out of 1 lemon through a sieve

    Step 9
  • Add a pinch of salt

    Step 10
  • Stir and the Leek Vinaigrette is ready

    Step 11

Yield 1 cup

  • Leek

    Leek

    3 cups
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tbsp
  • Vegetable Oil

    Vegetable Oil

    ⅔ cup
  • Lemon

    Lemon

    1
  • Charcoal

    Charcoal

    as needed
  • Salt

    Salt

    to taste

Equipment

  • Blender

    Blender

  • Grill

    Grill

  • Gauze Cloth

    Gauze Cloth

  • Sieve

    Sieve

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