Making vinaigrettes are so easy and the flavors you can create are incredible! Here’s one of my favorite, all-purpose, versions which is perfect to dress everything from salads, vegetables, meat or fish.
leek vinaigrette
(makes about 2 cups (500 mL))
what you’ll need:
- ¼ cup (60 mL) avocado oil
- 2 cups (500 mL) finely diced leeks
- 2 cups (500 mL) coconut vinegar (see tips)
- ¼ cup (60 mL) pesto sauce (see recipe)
- ½ tsp (2 mL) sea salt
- ½ tsp (2 mL) freshly ground black pepper
instructions:
1. In a saucepan warm oil over medium heat.
2. Add leeks and stirring often, sweat (see tips) until bright green and soft, about 3 minutes.
3. Add vinegar and bring mixture to a simmer.
4. Turn off heat and cool to room temperature.
5. Add Pesto Sauce, salt and pepper and transfer to a blender or, using an emersion blender in the pan, puree until smooth.
6. Transfer to an air-tight container and store in the refrigerator for up to two weeks.
Bring vinaigrette to room temperature before using.
chef jordan’s tips:
- Sweating leeks refers to cooking without color. Keep temperature on medium and stir leeks constantly.
- Apple cider vinegar would substitute well for coconut vinegar in this recipe.
- Finley diced shallots substitute well for leeks in this recipe.
