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

 

Green Goodness Chickpeas
Sprats on Toast with Chilli Oil - Bristol Private Chef

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 

Stir in the caster sugar and sherry vinegar, cooking for an additional 30 seconds to let the flavours meld.

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.

Get the Latest Recipes!

Join our newsletter