Braised Leeks with Butter Lettuce and Vinaigrette

 

This is so delicious and so easy.  I wanted the whole meal to be buttery, soft and succulent, as I served this dish on the side of our lemon spaghetti – the leeks and butter lettuce are a wonderful compliment.

For the braised leeks:  3tbsp. butter, salt, pepper, 4 large leeks or 8-10 small ones (white and green parts only, halved lengthwise, root ends trimmed, and washed thoroughly), 1/2 cup dry white wine, 1/2  cup chicken broth, 1 tsp. minced fresh thyme, 2 tbsp. minced fresh parsley, 2 tsp. lemon juice. 

Put pan on medium heat and melt butter, add leeks and brown a little, turning the leeks until gently browned for a few minutes.  Add the rest of the liquids and ingredients and cook for about 15 minutes.  Take leeks out of pan and layer nicely on a platter – you should be able to cut them with a knife and fork easily - they will melt in your mouth!

  Put butter lettuce on the side of the leeks and add your favorite vinaigrette over lettuce leaves.