Leeks Vinaigrette With Hard Cooked Egg Recipes

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LEEKS VINAIGRETTE WITH SIEVED EGG



Leeks Vinaigrette With Sieved Egg image

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

8 leeks
Kosher salt
1 tablespoon black peppercorns
3 large eggs, hard-boiled and peeled, yolks separated from the whites
3 garlic cloves, finely grated
3 tablespoons Dijon mustard
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
2 tablespoons finely chopped parsley

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

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 3h50m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives

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 VINAIGRETTE



Leeks Vinaigrette image

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

6 medium leeks (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1/2 teaspoon kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup low-salt chicken stock
5 sprigs thyme
2 tablespoons chopped flat-leaf parsley, divided
1 tablespoon coarse-grained Dijon mustard
1 tablespoon white wine vinegar
2 hard-boiled eggs, whites and yolks separated and chopped

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.

CLASSIC LEEKS VINAIGRETTE



Classic Leeks Vinaigrette image

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

8 small leeks, about 1 pound
Salt and pepper
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers
8 to 12 cornichons
12 olives, such as niçoise, oil-cured black or green picholine
2 hard-cooked eggs, halved lengthwise

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

LIGHT LEEKS VINAIGRETTE



Light Leeks Vinaigrette image

This classic French dish makes a light appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

6 medium leeks (about 2 1/4 pounds)
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Salt and pepper

Steps:

  • Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
  • Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
  • Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
  • In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.

LEEKS VINAIGRETTE WITH HARD-COOKED EGG



Leeks Vinaigrette with Hard-Cooked Egg image

Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

3 bunches leeks (about 8; white and light-green parts only)
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons red-wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
1 hard-cooked large egg

Steps:

  • Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
  • Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.

Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g

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