LEEKS IN VINAIGRETTE
Leeks marinated in a lemony vinaigrette are offered at room temperature
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot. Add leeks; reduce heat, and simmer until tender, about 15 minutes. Using tongs, transfer leeks to paper towels to drain; discard thyme and cooking liquid. Transfer leeks to a platter.
- Make the vinaigrette: Whisk together mustard and lemon zest and juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Pour vinaigrette over leeks. Let stand 30 minutes.
LEEKS WITH WALNUT VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 12 servings
Number Of Ingredients 0
Steps:
- Trim the tough dark green tops and stem ends of 12 leeks, but keep the bases intact. Halve lengthwise and rinse well. Boil in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 1/3 cup walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped parsley.
LEEKS VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a vigorous boil and season liberally with salt.
- Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
- Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
- In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
- While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
- Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.
LEEKS WITH DIJON VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Game Plan: Make the vinaigrette while the leeks cook.
- Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
- Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.
BROILED LEEKS VINAIGRETTE
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.
Provided by David Tanis
Categories dinner, lunch, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
- Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
- Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
- Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
- Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
- Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
LEEKS VINAIGRETTE
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Provided by Bon Appétit Test Kitchen
Categories Egg Mustard Appetizer Side Braise Vegetarian Quick & Easy Leek Fall Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
- Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
- Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
- Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
LEEKS VINAIGRETTE WITH SIEVED EGG
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
Provided by Gabrielle Hamilton
Categories dinner
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice off the tangled root end and the thick, woody dark green top of each leek at the approximate same length. Wash the leeks vigorously under slow-running cold water, using your hands and fingers to scrape away insistent dirt and sand. Arrange them on a cutting board, and in one confident move, stab the tip of a sharp chef's knife into the leek 1/2 inch from the root end, and run it the rest of the length to the green top, in essence cleaving the leek starting from the white pale root, making two legs and a crotch, where only one thick column was to start. Back at the sink, wash again and again, keeping the leeks intact, but removing every single last grain of sand.
- Place the leeks in a shallow heatproof dish large enough to hold all of them snugly in a single layer. Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river's edge. Season with salt, and scatter with the black peppercorns. Cover with parchment, being sure that the parchment is tucked in around all the edges of your casserole dish. Add a few spoonfuls of water evenly on top of the parchment - allowing the weight of the water to help hold down the parchment, which will start to dome from heat and condensation once the cooking starts. Bring the water to a gentle simmer, and hold it there until the leeks are tender without being mushy, with no raw, crunchy quality at all. The color will be drab on the exterior and still attractive halcyon at the centers. This may take 10 minutes, or even 20; you have to watch them.
- Remove the leeks from the water with a slotted spoon, and transfer to a clean rack, draining all of their cooking water. Once they have cooled completely, remove the outermost papery, inedible layers of the leek to reveal the tender interiors. Also pick out any black peppercorns that may be clinging inside the layers. Cut into quarters on a bias, and arrange attractively on a serving platter.
- For the vinaigrette, place the grated garlic, mustard and red wine vinegar in bowl. Add in a pinch of kosher salt and a few cracks of black pepper. Whisk in the olive oil. Season to taste with salt and pepper.
- To assemble, dress the leeks generously with the vinaigrette. Push the egg whites through a fine-mesh sieve, followed by the yolks, over the leeks - exploiting the color contrast. Scatter with chopped parsley. And finish with a solid few grinds of black pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 4 grams, TransFat 0 grams
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
LEEKS WITH SHALLOT CAPER VINAIGRETTE
Categories Side Vegetarian Quick & Easy Vinegar Leek Vegan Shallot Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a first course
Number Of Ingredients 8
Steps:
- Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.
- In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.
- In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.
- Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.
FRENCH BRAISED LEEKS WITH DIJON VINAIGRETTE
Steps:
- Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
- Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
- Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
- Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
- Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
- Dijon Vinaigrette
- Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.
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LEEKS VINAIGRETTE RECIPE | GOOD FOOD
From goodfood.com.au
Category Side DishTotal Time 45 mins
- 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.
LEEKS IN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (11)Author Rita Sodi And Jody WilliamsServings 4Estimated Reading Time 1 min
- 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.
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