Leeks Vinaigrette

2-4 leeks trimmed and cleaned

Olive oil

Salt and pepper

*Preheat your oven to 350 degrees.

Season the leeks with salt, pepper and olive oil and completely wrap in the foil. Bake for about 30-45 minutes or until the leeks are fully cooked and can easily be pierced with a knife.

1 tsp. Dijon

2 Tbsp. red wine vinegar

2 Tbsp. EVOO

2 Tbsp. Kewpie mayo

2 Tbsp. minced shallot

3 Tbsp. mixed and chopped olives

½ c. toasted and chopped pistachios

5-6 parsley leaves chopped

Zest from ½ a lemon

Create an emulsion by combining the Dijon, red wine vinegar and Kewpie mayo and slowly steam the EVOO until fully combined. Add remaining ingredients and mix well. Let marinate for a few hours or up to overnight before serving. 

Place warm leeks on a serving dish of your choosing. Then spoon the vinaigrette on top to completely cover. Serve as a great vegetable dish alone, or as a side to a grilled or roasted piece of meat or fish.