Roasted Leek Vinaigrette

Roasted Leek Vinaigrette
Author: Chef JR Jacobson
Photograph: Xuan Huang

Because dressings don't have to be boring.


Per serving: 317.15 calories, 1.72g protein, 27.34g fat, 18.05g carb, 2.08g dietary fiber, 3.77g saturated fat, 6.36g total sugar, 0.0g added sugar
Significant source for: Manganese, Vitamin E (alpha-tocopherol), Vitamin K (phylloquinone).


4 Servings

1  pound leeks, white and pale green parts only, cut lengthwise then into ½-inch pieces

1/2  cup olive oil, divided

2  tablespoons sherry vinegar

2  teaspoons salt

1  teaspoon honey

1  teaspoon dijon mustard

1  teaspoon fresh thyme (optional)


step 1.

Preheat oven to 425°

step 2.

In a large mixing bowl, combine leek, salt and 2 tablespoons oil. Toss to combine. Place in a single layer on the rimmed baking sheet. Roast for 15-20 minutes, until browned and fragrant. Remove from heat and allow to cool, 5 minutes.

step 3.

In a separate bowl, combine vinegar, Dijon, thyme and honey. Pour remaining oil in a slow stream, stirring constantly, until fully incorporated.

step 4.

Add roasted leeks to vinegar mixture, stir well to combine.

step 5.

Pour desired amount of vinaigrette over salad mixture, toss gently. Serve immediately.