This Leek Vinaigrette Is Awesome Sauce

Leekson Fleek

Other dressings better hide. This one takes the cake. Not because it’s good on salad, which it is, but that’s only the beginning. This little blended up beauty is good on basically anything. Try it on roasted veggies or boiled fingerling potatoes (smother them in it while they are still warm). It’s ridiculous drizzled on quinoa or slathered on a sandwich. And it doubles as a marinade for fish or chicken. Simply wash and pat the fish/chicken dry, season with salt, pepper and a bit of olive oil on both sides, then spoon on a generous helping of the marinade. Let sit in the fridge for 15-30 minutes and onto the grill it goes. The subtle oniony taste of the leek combined with the sharpness from the mustards and hummus is worthy of this entire paragraph of explanation. Too many words for one little dressing? Well, that’s why it’s Awesome Sauce (TM to come) 😉 .

Leek Vinaigrette / Marinade / Awesome Sauce

Makes about 1 ½ cups of dressing

ACTIVE: 5 MIN TOTAL: 10 MINS

Ingredients

  • 1 tsp coconut oil
  • 1 leek, white and light green parts only, halved lengthwise, washed well, and thinly sliced
  • Kosher salt and fresh ground pepper, to taste
  • ½ cup veggie broth
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp whole grain mustard
  • 1 Tbsp Dijon mustard
  • 1 Tbsp hummus

Method

Heat coconut oil in a small pot over medium-high heat. Add the leeks, salt and pepper, and cook, stirring occasionally, until leeks have softened slightly, about 2-3 minutes. Turn off heat and set aside.

In a blender or food processor, add the sautéed leeks followed by the broth, olive oil, vinegar, mustards and hummus. Blend until smooth.

DO AHEAD: Vinaigrette will keep in the fridge for up to 5 days.

Click here to watch me demo this recipe live (or click on either image below).

Screen Shot 2016-04-13 at 10.54.35 PM

Screen Shot 2016-04-13 at 10.55.20 PM PS. I’m on Facebook!! My recent videos are now available on my Facebook page at Facebook.com/dabblingchef.

Thanks for tuning in,

Andrea

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