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 MUSTARD VINAIGRETTE
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. With kitchen twine, tie leeks into two bundles, with green tops at the same ends. Add bundles to boiling water. Reduce heat, and simmer until leeks are tender, about 15 minutes. Remove leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
- Make vinaigrette: In a large bowl, whisk together mustard, vinegar, garlic, and basil. Slowly whisk in oil in a fine stream. Add salt and pepper.
- Gently toss leeks in the bowl with vinaigrette, coating well. Serve chilled or at room temperature.
LEEKS WITH MUSTARD VINAIGRETTE
Yield serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends. Add the bundles to the boiling water. Reduce heat, and simmer until the leeks are tender, about 15 minutes. Remove the leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
- Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil. Slowly whisk in the oil in a fine stream. Whisk in the salt and pepper.
- Gently toss the leeks in the bowl with the vinaigrette, coating well. Serve chilled or at room temperature.
LEEKS WITH MUSTARD VINAIGRETTE
Categories Egg Appetizer Steam Quick & Easy Leek Shallot Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
- Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.)
- Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.
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 VINAIGRETTE WITH BURRATA CHEESE AND MUSTARD
Categories Cheese Mustard Side Bake Lunch Mozzarella Lemon Leek Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For breadcrumbs:
- Preheat oven to 250°F. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.
- Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.
- Bake bread pieces until dried and slightly colored, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 350°F oven 4 to 5 minutes before using.
- For vinaigrette:
- Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.
- For leeks:
- Position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.
- Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours
- Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.
LEEK & MUSTARD VINAIGRETTE WITH CARMARTHEN HAM
Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter
Provided by Stephen Terry
Categories Dinner, Starter
Time 25m
Number Of Ingredients 7
Steps:
- Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
- Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
- Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.
Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium
STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
- Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
- Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.
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