In my kitchen, leek tops tend to always be the bridesmaid but never the bride! Yes, they end up as an important supporting character for their flavor, either in the soup pot or draped on top of stews, but they are almost always discarded. Not in this tasty warm salad. After being cut and washed very well (leeks tend to trap grit) the dark leafy greens are simply roasted until tender and a little caramelized, then tossed in a yummy Dijon and red wine vinegar dressing. Couldn’t be easier and couldn’t be tastier!
- Preheat oven to 425 degrees. Baking sheet lined with parchment paper.
- Chop leek tops into 1-inch pieces. Rinse in cold water and drain well.
- Place the leeks in a bowl. Drizzle with olive oil and sprinkle with salt. Toss well to coat. Tip onto the prepared baking sheet and spread out in a single layer.
- Place leeks in oven and cook for 15 to 20 minutes or until tender and a little browned in places. Turn the leeks after 10 minutes to ensure even cooking.
- Whisk together the red wine vinegar, Dijon mustard, and parsley. Season with salt and pepper and drizzle over hot leeks.
4 leek tops (the green part)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced parsley
salt and pepper, to taste