Leek Vinaigrette

Just in time for Easter. This dressing is a great foil for big thick meaty asparagus. Hot, warm or cold are all good ways to enjoy this. Leeks are milder and sweeter than onions witha hint of garlic. They have a silky texture when cooked and the green ends are good for making stock. Zero waste.

You will need a blender or food processor. I chose the blender

  • 2 cups sliced leeks some green is OK, washed well, don't want no dirt in my dinner
  • 1 shallot sliced thin
  • 1 clove garlic, smashed
  • 1/2 cup white wine or dry vermouth
  • 1 Tablespoon whole grain mustard
  • 1 teaspoon Dijon style mustard
  • 1 egg
  • 1 cup EVOO
  • 1/2 cup vegetable oil
  • 1/2 orange zest and juice
  • 1/2 lemon zest and juice
  • 1/4 cup good quality vinegar, I like sherry vinegar for this a good red wine vinegar will do
  • 1/4 teaspoon sea salt
  • 6 turns of a pepper mill
  • 2 Tablespoon freh dill (optional)

Sweat leeks and garlic in a little oil over low to moderate heat.

When nice and soft add the wine/vermouth and simmer for a minute or two. Set aside to cool. I like to take them out of the pot and onto a plate.

In a blender add the two mustards, the egg and the leeks. Puree

Add the oils slowly with the blender running.

Add the juice and zest of the citrus and the vinegar

Add the salt pepper and dill (optional)

Taste and adjust the seasoning