A flavorful, lemony, leek-infused, vegan salad dressing to drizzle over roasted veggies, artichokes, or toss with grain or green salads.
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,