Leek Vinaigrette
Servings
300g Jar
Ready In:
15-30 minutes
Chef Tip: This vinaigrette elevates any autumn dish making it a true autumn gem. It also makes a great dip topping.
Introduction
As we embrace the autumn months, with fewer seasonal vegetables available, it’s the perfect time to get even more creative in the kitchen. The shift in seasons is a new challenge to think outside the box, finding new ways to bring warmth and vibrancy to each dish. For me, cooking is an endless journey of exploring flavors, colors, and textures.
With this Leek Vinaigrette, I’ve added a nutty crunch from the toasted seeds and balanced it with a punch of sherry vinegar that beautifully marinates the caramelised leeks. This dressing elevates any dish, making it a true autumn gem.
Ingredients
1 Leek (diced and washed)
1 tbsp Caster Sugar
4 tbsp Sherry vinegar
50g Mixed seeds
1 Shallot (peeled and diced)
1 tbsp Thyme Leaves
2 tsp whole grain mustard
100ml Extra Virgin Oil
Salt and pepper
Step by Step Instructions
Step 1 – Cook The Leeks
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced leeks, season with salt and pepper, and sauté for 5-8 minutes until they start to caramelise.
Step 2 – Add Sweetness & Acidity
Step 3 – Combine The Ingredients
Add the mixed seeds, chopped shallots, and thyme leaves, cooking for 1 more minute until fragrant. Remove the pan from the heat and stir in the whole grain mustard. Allow the mixture to cool completely.
Step 4 – Finish The vinaigrette
Finish the vinaigrette: Once cooled, transfer the mixture to a bowl. Slowly drizzle in the oil, adding bit by bit. Stir well after each addition to ensure the oil doesn’t overpower the mixture—you’re aiming for a smooth, drizzle-like consistency. Taste it as you go.