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Leeks in Vinaigrette

Leeks in Vinaigrette


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Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Ingredients

  • 4 large leeks, white and pale-green parts only, tough outer layer removed
  • 1 small shallot, finely chopped
  • ½ garlic clove, finely grated
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • 1 teaspoon whole grain mustard
  • ½ teaspoon finely chopped fresh thyme
  • Freshly ground black pepper

Recipe Preparation

  • Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.

  • Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.

  • Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.

  • DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Recipe by Rita Sodi and Jody Williams,

Nutritional Content

Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 2 Sodium (mg) 180Reviews Section

Recipe Summary

  • 2 medium beets, peeled and cut into 1/2-inch dice
  • 1 cup water
  • 1/2 cup dry red wine
  • 1 tablespoon light brown sugar
  • Kosher salt
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped tarragon
  • 1 tablespoon minced shallot
  • 3/4 cup extra-virgin olive oil
  • Pepper
  • 3 cups water
  • 1 1/2 cups dry white wine
  • 1 large carrot, diced (1/3 cup)
  • 1 celery rib, diced (1/3 cup)
  • 1/2 small yellow onion, diced (1/3 cup)
  • 3 garlic cloves
  • 5 flat-leaf parsley sprigs
  • 3 tarragon sprigs
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • Kosher salt
  • 4 pounds small young leeks, trimmed and cleaned (about 8 leeks)
  • Pepper
  • 2 tablespoons snipped chives

In a small saucepan, combine the beets with the water, wine, sugar and a 1/4 teaspoon of kosher salt. Bring to a boil over moderate heat, then cover and simmer over low heat until the beets are just tender, about 40 minutes. Uncover and continue cooking until the liquid is reduced to a syrup and the beets are soft, about 15 minutes. Remove from the heat and let cool.

In a large bowl, combine the vinegar with the lemon juice, mustard, tarragon and shallot. Slowly whisk in the olive oil until emulsified. Stir in the cooled beets and their liquid, and season with salt and pepper.

In a large saucepan, combine the water, wine, carrot, celery, onion, garlic, parsley, tarragon, bay leaf, peppercorns and 1 tablespoon of kosher salt. Bring to a simmer over moderate heat. Nestle the leeks in the liquid, then cover and cook over low heat until the leeks are tender, about 30 minutes. Using a slotted spoon, transfer the leeks, carrots, celery and onion to a large plate discard the liquid.

Spoon half of the beet vinaigrette on a platter, top with the leeks, and season with salt and pepper. Top with the reserved vegetables and chives, and serve with the remaining vinaigrette.


Lidia’s Celebrate Like an Italian

Bring a large pot of salted water to boil. Cut the peeled asparagus into thirds, crosswise. Cut the leeks in thirds crosswise as well. Add the asparagus and leeks to the boiling water, and cook until tender, about 5 to 7 minutes, depending on their thickness. Drain, and plunge into an ice bath to stop the cooking and set the color. Drain and pat very dry.

Put the asparagus and leeks in a serving bowl. Drizzle with the lemon juice and olive oil, and season with the salt. Toss well. Mound the asparagus and leeks on a serving platter, and scatter the hard-boiled eggs over the top.


Cut off and discard the root ends of the leeks. Cut off the dark green tops (I like to cut just above where the leeks turn from light green to dark green, so a bit of that contrast makes it into the final dish). Discard the green tops or save them to use in broth/stock or in these dumplings.

Take a good look at the leeks: is there much dirt between the leaves? Cut the leeks in half lengthwise from the top of the white part up through the light green part. Leave most of the white part alone, so the leeks hold together. Clean the cut-open leeks under cool running water. If you see any bits or patches of dirt, now is the time to rinse them away!

In a large shallow pan, bring 1/2 inch water to a boil. Add 1/2 teaspoon of the salt. Add the leeks, laying them in the water. Cover, reduce heat to maintain a steady simmer and cook until tender, about 10 minutes (time will vary depending on the thickness of the leeks).

Remove the leeks from the water and let them cool and drain on a clean kitchen towel or layers of paper towels. Squeeze out any excess water as you remove them from the pan.

While the leeks cool a bit, peel and mince the shallot. Put it in a measuring cup or bowl with the oil, vinegar, mustard, remaining 1/2 teaspoon salt, and pepper to taste.

Put the leeks on a serving platter or individual plates. You can leave them long, finish the lengthwise cuts to make them easier to handle, or chop them up—how you present them is up to you! Top the leeks evenly with the vinaigrette. Let them sit at least 30 minutes and up to several hours. The flavors will keep blending beautifully.


1 tbsp white wine vinegar

1. Trim the leeks to leave the white and light green portion only, then trim the root so that the leek still holds together but any tough root is removed.

2. Take a pot or deep pan large enough to hold the leaks, fill with enough water to cover them and salt it as you would for pasta. Bring to a simmer, add the leeks and simmer for about 20 minutes, until a sharp knife inserted into them enters and exits easily. Drain well and remove to a plate.

3. Whisk the vinegar, mustard, olive oil and sugar together to form a smooth vinaigrette. Whisk in the eschalot.

4. Cut the leeks in half lengthways, arrange on a plate, pour the dressing over them and serve.

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.


Recipe Summary

  • 1 cup walnuts
  • 6 large leeks
  • ½ cup extra-virgin olive oil
  • kosher salt and ground black pepper to taste
  • ¼ cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic, grated
  • ⅓ cup coarsely chopped fresh tarragon

Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.

Trim ends of leeks around 1 to 2 inches from dark green tops and cut into 1/2-inch-thick rounds rinse.

Place leeks into a large pot of lightly salted water and bring to a boil. Cook until tender yet firm to the bite, 10 to 12 minutes.

Meanwhile, toast walnuts in the preheated oven, tossing halfway through, until golden, 5 to 7 minutes. Remove from the oven and let cool for 5 minutes coarsely chop. Toss in a bowl with oil and salt. Drain leeks.

Whisk vinegar, Dijon mustard, whole-grain mustard, and garlic together in a bowl. Season with salt and pepper.

Place leeks on a platter and drizzle on vinaigrette, toasted walnuts, tarragon, and pepper.


Leek Vinaigrette With Poached Egg

Ingredients

  • 6-8 leeks
  • 4 large eggs, preferably organic
  • 2 tbsp (30 g) Dijon mustard
  • ½ cup (120 ml) white wine vinegar with shallots + 1 tbsp (15 ml), for cooking the eggs
  • ½ cup (120 ml) olive oil
  • 1 half bunch of chervil, parsley or chives (or a mixture)
  • Salt & pepper (or pink peppercorn)

Instructions

Slice off the dark green ends of the leeks (you can save for another use, such as a soup). Cut the leeks into 2 or 3 pieces, according to their length.

Rinse under cold water to clean, then boil for 8 minutes. Drain and plunge them into iced water. Drain again, pressing them between your fingers to remove excess water.

Poach the eggs for 4 minutes in a pan filled with simmering water and a tablespoon of vinegar. Remove the eggs from the water and pat them dry gently. Set aside on a plate.

Prepare the vinaigrette by mixing the mustard with the vinegar, olive oil, salt and pepper.

Arrange the leeks on serving dishes and drizzle with vinaigrette. Place a poached egg on top and sprinkle with the chopped herbs.


Recipe Summary

  • 8 leeks
  • Salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper

Trim the tough dark-green ends from leeks discard, or set aside for another use. Trim root hairs discard. Then, starting about 1/2 inch from the root end (which stays intact), slice each leek lengthwise from base to tip with a sharp knife. Rinse leeks thoroughly to remove sand.

Fill a bowl with ice water set aside. Bring a large pot of water to a boil. Salt well, and add leeks. Blanch until leeks are very tender, about 4 minutes. Transfer leeks to the ice bath submerge them immediately. Once the leeks are cold, drain them, pat them dry, and set them aside.

In a small bowl, combine mustard and vinegar. Slowly drizzle oil into bowl, whisking to form a thick vinaigrette. Adjust seasoning with salt and pepper.

Lightly brush leeks with some vinaigrette, and arrange them on a medium-hot grill or grill pan. Grill leeks until they are hot and have grill marks, about 2 minutes per side. Remove leeks from grill, and toss with remaining vinaigrette. Serve.


Leeks With Vinaigrette

The vinaigrette keeps up to 5 days out of the fridge. The vegetable broth (or leek water) will keep up to 5 days in the fridge. You can use it as a snack between meals or as a base for soups.

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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