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1 bunch Leeks
1 lb Carrots
2 Tbsp Parsley, chopped
1 tsp. Shallot, finely chopped
¾ Cups Olive Oil
1 small Shallot, finely chopped
¼ cup Champagne vinegar or White Wine vinegar
3 Tbsp Lemon juice
2 Tbsp Orange Juice
¼ tsp finely grated Lemon Zest
¼ tsp finely grated Orange Zest
1 tsp Honey
Salt and Pepper to taste
Preheat oven to 400 degrees.
Cut roots off leeks, and trim dark green parts; reserve for another use. Clean well. Bring large pot salted water to boil and add leeks. Boil 15-20 minutes, or until paring knife can pierce through without resistance. Remove from water and drain.
Cut carrots in diagonal ½-inch slices, then toss with drizzle of olive oil, sea salt, and pepper. Lay on baking sheet, and roast 20 minutes until carrots are soft. Toss with parsley.
To make vinaigrette: Combine shallot, olive oil, vinegar, lemon juice, orange juice, , honey, lemon zest, and orange zest in small jar; shake to blend. Season vinaigrette to taste with sea salt and pepper.
Halve leeks and arrange on serving platter with carrots. Drizzle with citrus vinaigrette. Store extra vinaigrette in fridge up to a week.