Very French. Very tasty. The simplicity of roasted leeks is a beautiful thing. Tender with a mild onion flavor, roasting leeks really brings out the flavor of this vegetable. Topped with a lemony red wine vinegar and shallot vinaigrette, this salad is truly exceptional. The great things about this vinaigrette is that by allowing the shallots to soak in the red wine vinegar, olive oil, lemon zest-based vinaigrette, they become a bit macerated; a perfectly tangy topping for the roasted leeks.
Leeks, halved and drizzled with olive oil and a sprinkling of salt & pepper
(To view this recipe, click on the blue title of the blog post above*)
Roasted Leeks with a Lemony Shallot Vinaigrette
Ingredients:
- 4 leeks, dark fibrous green ends removed and white root end removed
- Extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- For the vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- Zest of 1 lemon
- 1 large shallot, peeled and thinly sliced
- Pinch of crushed red pepper flakes
- ¼ teaspoon salt
Directions:
- Preheat the oven to 375 degrees. After you have trimmed the leeks, cut them in half lengthwise and run under cold water to remove and dirt/sand from the outside layers. Pat dry and place on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper. Roast in the preheated oven for 20 minutes, or until the leeks are tender and beginning to brown on the bottom.
- To make the vinaigrette, whisk the ingredients together with a small whisk. Allow the vinaigrette to sit for at least the 20 minutes that it takes the leeks to roast. This will slightly macerate the shallots and give them a very tangy flavor.
- Serve the warm, roasted leeks with the lemony shallot vinaigrette over top.
Tagged: leeks, lemon zest, olive oil, red wine vinegar, roasted leeks, roasted vegetables, shallot vinaigrette, shallots
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