Marinated Leeks with Shallots and Thyme
A great way to tenderize those beautiful garden leeks and use them for your next veggie tray, on top of a salad, or charcuterie board!
Try a little tenderness. Thanks for the tip, Otis! For this recipe, I’m going to do just that! Two things work well here. First, I slice these leeks and cook until just tender, which opens them up a bit to allow them to absorb those beautiful flavors. Second, by mixing some acidic liquids, the shallots and thyme also become softened, and marinate together into one cohesive flavor. The longer this sits, the better the flavor will spread!
The bell of the ball! While this dish comes together so quickly, it’s amazing how versatile it can be! Easy for making ahead of time and keeping in your fridge, simply pull these out for your next gathering and toss in some chilled noodles and sliced veggies for a quick pasta salad. Or, use atop a Mediterranean salad with olives and feta. Even easier, place a little dish on your next charcuterie board or veggie tray! Simple yet brings a bit of jazz to any spread!
Looking for other ways to use leeks? Check out some of these creative recipes:
Roasted Winter Vegetables with a Spicy Soy Balsamic Glaze
Seared Mahi Mahi with Leek and Garlic Scape Butter Sauce
Grilled Chicken Thighs with a Smoky Charred Leek Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Marinated Leeks with Shallots and Thyme
Equipment
- Mixing bowl
- Refrigerator Container I forgo mixing bowl and use one container
- Colander
- Kitchen knife
Ingredients
- 2 stalks Leeks
- 1 clove Garlic
- 1/2 medium Shallot
- 2 tbsp Olive Oil
- 1 tbsp White Vinegar
- 1 tsp Dijon
- 2 sprigs Thyme
- Coarse Pepper
Instructions
- Clean and slice leeks in 1 1/2 inch diagonal sections. Boil for about 5 minutes, until tender.
- Remove and pour into colander.
- While leeks are cooking, in mixing bowl, combine olive oil, vinegar, mustard, thyme and pepper. Slice shallots in strips and add to bowl. Mix to combine.
- Pour in the warm leeks and stir to incorporate all flavors. Let sit at room temperature for at least an hour. Serve room temperature or chill to serve up to a few days later. Bring to room temperature and stir before serving. Enjoy!Great over salads, to decorate a cheese board, or in a pasta salad!
