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Leeks in Vinaigrette

  • Servings: 12
Leeks in Vinaigrette

Source: Martha Stewart Living, September 2006


  • 1 sprig fresh thyme
  • Juice of 1/2 lemon
  • Coarse salt
  • 6 medium leeks, white and pale-green parts only, halved lengthwise and rinsed well
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely shredded (about 1/2 lemon total) lemon zest, plus 2 tablespoons fresh lemon juice
  • 5 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper


  1. Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot. Add leeks; reduce heat, and simmer until tender, about 15 minutes. Using tongs, transfer leeks to paper towels to drain; discard thyme and cooking liquid. Transfer leeks to a platter.

  2. Make the vinaigrette: Whisk together mustard and lemon zest and juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

  3. Pour vinaigrette over leeks. Let stand 30 minutes. Leeks can be refrigerated, covered, up to 2 days; bring to room temperature before serving.


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