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Marinated Leeks with Shallots and Thyme

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!
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Prep Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, French, Greek, Mediterranean

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!
Keyword Easy, Keto, Leeks, Low-carb, Marinate, Shallots