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Leeks Vinaigrette

Leeks Vinaigrette
  • 4 large leeks, cut into 1/2 inch slices
  • 1 small shallot, finely chopped
  • 1/2 garlic clove, finely grated
  • 1 tablespoon Sherry vinegar
  • 1 teaspon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon sugar
  • 1/4 cup olive oil
  • 2 eggs, solf boiled and halved
  • Pinch of Spicy Everything Salt
  • Freshly ground black pepper
  • Rye bread, cut into 1/2 inch cubes
  • 1/4 cup virgin olive oil
  • Pinch of salt
Spicy Everything Salt
Spicy Everything Salt – $ 10
Whether you're serving this dish to guests over for a delicious summertime dinner, or making a quick & easy lunch for one, it's sure to satisfy all!
  1. Trim root ends of the leeks and cook in a large pot of boiling water until tender, about 20 minutes. Transfer to a paper towel to drain and cool.
  2. Add cubed bread to a cast-iron skillet with olive oil. Let cook over medium heat until oil is absorbed and the cubes are crisped and slightly charred. Transfer to a paper towel.
  3. Whisk shallot, garlic, vinegar, Dijon, whole grain mustard, thyme, and sugar in a small bowl. Gradually whisk in olive oil and 1 Tbsp water. Season with salt & pepper.
  4. Arrange leeks on a dish platter and drizzle with vinaigrette. Top with sliced eggs and croutons. Add Spicy Everything Salt to taste and serve.

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