Martha Stewart * Martha Stewart Living
www.marthastewart.com

Launched in 1991, Martha Stewart Living is a distinguished magazine that inspires more than two million gardeners and cooks across the United States. Its monthly issues contain in-depth gardening and cooking articles that motivate us to try new vegetables and flowers in our gardens and ingenious, fresh recipes in our kitchens. Kindling our own desires for natural beauty and personal creativity in our everyday lives, Ms. Stewart and her fine staff offer us great ideas and practical tips on how to do just that.This tantalizing recipe is wonderful paired with pecan-crusted chicken breasts and crusty sourdough baguettes while dining al fresco.

Leeks Vinaigrette

  • 4 medium leeks, halved lengthwise, well-washed
  • 1 1/2 cups homemade or low sodium, commercial chicken stock
  • 2 sprigs fresh tarragon
  • 1 teaspoon unsalted butter
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Chopped fresh herbs, such as parsley, chervil and tarragon for garnish

    Place leeks, cut-side up, in one layer in a large, straight-sided skillet. Add chicken stock and tarragon and bring to a boil. Add butter, reduce the heat to medium and simmer. Cook until leeks are tender when pierced with the tip of a knife, 10 to 12 minutes. Carefully remove leeks from the skillet and place on a platter; set aside. Strain cooking liquid through a fine mesh sieve. Measure 1/4 cup liquid and set aside. Reserve remaining liquid for another use or discard.
    In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly. Whisk in reserved liquid. Season with salt and pepper. Spoon over leeks. Garnish with chopped herbs. The leeks may be served hot or chilled. Serves 4.

  • Martha Stewart Living

    Recipe Seeds: Leeks

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