Leek Salad with Vinaigrette Dressing

By Leslie Blythe Side dish, Vegan, Vegetarian Simmering

March 7, 2016

Years ago, I made this Leek Salad with Vinaigrette Dressing recipe for my husband who loved it. Over the years, he has asked me to make it again, but I couldn't remember where I got the recipe. Well, I found it! It’s in Gourmet LA: A Collection of Fresh and Elegant Recipes (1989). The Junior League cookbooks are generally excellent.

Prep: 15 mins
Cook: 20 mins
Yields: 4 - 6 Servings

Ingredients

3 leeks, sliced lengthwise (white part plus ½” of green)

½ cup white wine vinegar

½ cup olive oil

15 black peppercorns

2 bay leaves

½ cup celery, sliced

4 Tablespoons flat-leaf parsley, chopped

salt

water

Directions

1Place leeks in a skillet. Combine vinegar and oil and pour over leeks. Add remaining ingredients and enough water to cover. Simmer covered for 20 minutes. Simmer uncovered to reduce liquid, if desired. Remove bay leaves and serve warm.

Gourmet LA: A Collection of Fresh and Elegant Recipes – September, 1989 by Junior League of Los Angeles

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