Poireaux En Salade Leeks Vinaigrette Recipes

WARM LEEKS VINAIGRETTE (POIREAUX TIEDES EN VINAIGRETTE)

Steps:

• Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in olive oil, whisking constantly, until well combined; set aside.
• Trim leeks to about 6 inches, leaving only white and light-green parts. Trim roots, and cut leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
• Place a metal steamer basket in a large saucepan. Fill with water up to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until leeks are tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place leeks in bowl with vinaigrette, and toss to combine. Serve hot or at room temperature.

POIREAUX VINAIGRETTE (LEEK VINAIGRETTE)

Steps:

• Cut off and discard the root end and most of the dark green tips of the leeks, keeping most of the light green part near the white.
• Pull away and discard any old and discoloured leaves.
• Cut the leeks in half lengthwise, leaving about 5 cm at the root end uncut.
• Thoroughly wash the leeks under cold running water, fanning out the layers to remove any trapped dirt. Drain well.
• Cut the leeks into 18 cm (7 inch) pieces. Tie each leek with twine, securing at both ends.
• Place the prepared leek into a large pot, add the stock or water and bring to the boil. Put the lid on the pot, turn down the heat and simmer for 40 - 50 minutes.
• Use tongs to remove the leeks from the stock, transfer to a wire rack placed on top of a tray and allow to drain and cool with the twine still in place.
• Combine the dressing ingredients in a small bowl and mix well and put aside.
• Arrange the cooled leeks on a serving platter, remove the twine then drizzle over some of the dressing. Garnish with a sprinkling of finely chopped red onion and chives then serve.

POIREAUX EN SALADE (LEEKS VINAIGRETTE)

Steps:

• Clean the leeks; cut off most of the green parts and wash leeks very thoroughly, split if necessary, under cold running water. If they are large, do split them lengthwise; each piece should be about the size of a large stalk of asparagus.
• Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp.
• Drain them well.
• The leeks may be presented in a serving dish or arranged on individual plates.
• Make your vinaigrette in a bowl with the remaining ingredients, and whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks.