4.0
(3)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
Step 2
Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
Step 3
Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
Step 4
DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Your folders
americastestkitchen.com
4.8
(6)
Your folders
foodnetwork.com
4.9
(19)
35 minutes
Your folders
bonappetit.com
4.1
(12)
Your folders
epicurious.com
3.0
(7)
40
Your folders
jocooks.com
5.0
(1)
45 minutes
Your folders
foodandwine.com
Your folders
greatbritishchefs.com
Your folders
allrecipes.com
7 minutes
Your folders
bbc.co.uk
4.4
(18)
30 minutes
Your folders
cooking.nytimes.com
4.0
(35)
Your folders
taste.com.au
5.0
(3)
25 minutes
Your folders
whatsgabycooking.com
4.8
(4)
35 minutes
Your folders
foxandbriar.com
5.0
(5)
20 minutes
Your folders
bbcgoodfood.com
Your folders
whereismyspoon.co
4.5
(32)
40 minutes
Your folders
bbc.co.uk
5.0
(4)
30 minutes
Your folders
bbcgoodfood.com
20 minutes
Your folders
kasiakines.com
Your folders
veganpunks.com
4.7
(3)
15 minutes