Lemony Leek Dressing – a simple full flavored dressing perfect for roasted veggies and salads. Heathy, vegan & delicious!
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Hi friends, I didn’t want this Lemony Leek Dressing to slip by you unnoticed, because it is really that good! You may have first seen it in this Fennel Asparagus Salad, (which if you haven’t made yet, trust me you need to!) and since then we’ve been using it on sooooooo many things. It’s absolutely delicious on artichokes(especially if wanting to keep them vegan) and roasted or grilled veggies. Toss with grain salads or leafy green salads… so flavorful and totally vegan! You’ll absolutely love it, I promise!!!
Leeks are sliced thinly then sautéed in olive oil until melting and tender. The olive oil gets infused with such depth and flavor from the leeks, it is the secret to this dressing!
Once the leeks just begin to get crisp around the edges, turn the heat off, and let cool.
Then simple pour into a bowl or jar, add lemon juice, lemon thyme, salt and pepper.
It really is that simple!
Trust me when I tell you how you will want to put this on everything!
Let us know what you think in the comments below!
Lemony Leek Salad Dressing
A flavorful, lemony, leek-infused, vegan salad dressing to drizzle over roasted veggies, artichokes, or toss with grain or green salads.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: ½ cup 1x
- Category: dressing, condiment
- Method: sauteed
- Cuisine: pacific northwest, mediteranean
- 1 leek
- 5 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 tablespoon fresh lemon thyme leaves ( or regular thyme)
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Cut leeks into ⅛ inch thick, half moons, white and light green parts only ( about ⅓-½ cup)
Place in a skillet with 3 tablespoons olive oil and sauté over medium heat, stirring occasionally until tender and melting, and edges just start to crisp, about 10 minutes. Be careful not to scorch. Turn heat off, cool 5 minutes.
Place in a bowl or jar ( scraping out as much of the flavorful oil as possible). Add lemon juice, remaining olive oil, salt, pepper and thyme and stir. If you like extra tart, add a bit more lemon to taste.
Serve over artichokes for a vegan artichoke sauce, or roasted veggies, grain salads, or green salads!
This will keep 5 days in the fridge.
Keywords: leek vinaigrette, leek salad dressing, leek dressings, lemony salad dressing, lemon dressing, artichoke sauce, vegan artichoke sauce,