Roasted Leeks in Dijon Vinaigrette
|Leeks||6 Medium (Trimmed the root ends and green tops)|
|Olive oil||1 Tablespoon (For greasing)|
|For seasoning the leeks|
|Olive oil||1 Tablespoon (For drizzling over the leeks)|
|Salt & pepper||To Taste|
|For the vinaigrette|
|Olive oil||1 Tablespoon|
|White vinegar||1 1⁄2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
1. Preheat your oven to 400 F.
2. Meanwhile get the leeks ready by trimming the root end and the dark green tops, making sure not to cut off too much of the root end. Split the leeks lengthwise and run them under cold water making sure to wash and clean between all the layers of the leeks. Once washed, tap dry the leeks.
3. In a rimmed baking sheet greased with about a tablespoon of olive oil, lay the leeks, cut side up, drizzled with a little more of the olive oil.
4. Season with some salt and pepper and put them in the preheated oven for 30 to 40 minutes. Check after 15 or 20 minutes to make sure it is not getting burnt. Drizzle more olive oil if required.
5. In a mixing bowl, to prepare the vinaigrette, add olive oil, white vinegar, dijon mustard and dried tarragon. Whisk well to combine.
6. Serve the roasted leeks on to a platter and pour the vinaigrette on top.
During the summer, if you do not want to put the leeks in the oven you can roast them on the grill too.
Calories 217 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 0.81 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 109.6 mg4.6%
Total Carbohydrates 40 g13.3%
Dietary Fiber 5.1 g20.3%
Sugars 10.9 g
Protein 4 g8.6%
Vitamin A 93.5% Vitamin C 56.2%
Calcium 16.8% Iron 33.2%
*Based on a 2000 Calorie diet