Lemony Leek Dressing Recipe

Whipping up a zingy dressing that’s not afraid to steal the spotlight—welcome to my new obsession: Lemony Leek Vinaigrette. Let’s dive into a citrusy, garlicky concoction that your taste buds will thank you for.

I am pleased to convey my Lemony Leek Dressing, a not-so-typical salad dressing. When you taste it, the first thing you might notice is how fresh the leeks taste.

This is because, in addition to lemon, the next most prominent flavor is sweet onion and leek—not garlic, which is the next flavor I would have expected if I were tasting this blind. If you were to taste the dressing without these considerations in a salad, you might think of it as a supercharged vinaigrette.

That’s because it calls for twice the amount of vinegar to the same amount of oil that a basic vinaigrette calls for.

Lemony Leek Dressing Recipe Ingredients

• Olive Oil: Rich in healthy monounsaturated fats which support heart health.
• Leeks: Provide fiber, vitamins A, C, and K, promoting good digestion and immunity.
• Lemon Juice: Adds a zesty citrus tang and boosts vitamin C intake.
• Honey: Natural sweetness; offers antioxidants and a touch of floral flavor.
• Dijon Mustard: Adds a tangy depth; low in calories yet full of flavor.

Lemony Leek Dressing Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 cup sliced leeks, white and light green parts only
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh lemon juice
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh parsley

How to Make this Lemony Leek Dressing Recipe

1. In a small skillet, over medium heat, heat the olive oil.

2. Add the leeks that have been cut into slices and cook them, stirring now and then, until they are soft and beginning to brown, which should take about 5 to 7 minutes.

3. Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.

4. Leeks and garlic are seasoned with salt and freshly ground black pepper, then removed from heat and allowed to cool slightly.

5. In a medium bowl, combine the fresh lemon juice, honey, and Dijon mustard, and whisk them together.

6. Gradually add the slightly cooled leek mixture to the dressing, while whisking with wild abandon until the dressing is combined. This is a pretty simple dressing that has a little more flavor than your standard vinaigrette.

7. Add the finely minced fresh parsley.

8. Savor the vinaigrette and modify the flavoring with additional salt or pepper, if you fancy.

9. Allow the dressing to sit for a few minutes so that the flavors can meld together.

10. Pour the Lemony Leek Dressing over salads, roasted root vegetables, or as a marinade; and enjoy!

Lemony Leek Dressing Recipe Equipment Needed

1. Small skillet
2. Medium bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Whisk
8. Wooden spoon or spatula for stirring

FAQ

• Can I use a different oil instead of olive oil?Of course you can use avocado oil or sunflower oil instead, for a different taste, but the flavor profile may change slightly.
• Are leeks and garlic necessary for the recipe?They furnish the basic mouthwatering taste; they can be replaced with scallions and shallots.
• Can I make this dressing ahead of time?Certainly, you can make it up to two days in advance. Place it in an airtight container and store it in the refrigerator.
• What can I use instead of honey?Honey’s sweetness can be balanced using maple syrup or agave nectar if you prefer a plant-based sweetener.
• Does the lemon juice need to be fresh?It is recommended that you use fresh lemon juice for the best flavor, but in a pinch you can use bottled lemon juice.
• Is the Dijon mustard optional?Although it contributes to the overall flavor of depth and goes a long way in adding some much-needed brightness and balance, you can hold it if you want a simpler, more straightforward dressing. You may not like the idea of using something so acidic (in flavor, as well as in pH), but keep in mind that vinegar is used in many classic dressings and sauces—such as vinaigrettes—in order to provide lift and to counteract the oils and fats. When these elements are combined, they can conceivably add up to one very heavy dressing.
• How long will this dressing last?When stored correctly in the refrigerator, it ought to endure for as long as a week.

Lemony Leek Dressing Recipe Substitutions and Variations

Substitute for olive oil: Avocado oil or sunflower oil.
Leeks: Use green onions or shallots for a slightly different taste.
Juice of fresh lemon: Use lime juice or white wine vinegar as alternatives.
If you want a different kind of sweetness, try substituting with maple syrup or agave nectar.
Dijon mustard: Substitute whole grain mustard or spicy brown mustard for a similar kick.

Pro Tips

1. Use a Mandoline for Uniform Slices For evenly cooked leeks, use a mandoline slicer. It ensures uniform slices, which helps them cook evenly and look consistent in the final dressing.

2. Let the Mixture Cool Adequately Allow the leek and garlic mixture to cool slightly before adding it to the lemon juice and mustard dressing. This prevents the heat from altering the dressing’s texture and keeping the flavors balanced.

3. Emulsify for a Smoother Dressing When combining the leek mixture with the lemon juice dressing, whisk continuously until the mixture is well blended. This emulsifies the dressing, creating a smooth and cohesive texture.

4. Use Freshly Ground Pepper Freshly ground black pepper adds a more robust flavor compared to pre-ground pepper. Grind it directly over the leeks while sautéing to enhance the overall taste.

5. Let It Sit Before Serving Once combined, let the dressing sit for 10–15 minutes. This resting time allows the flavors to meld together and become more harmonious, resulting in a richer taste when served.