Warm 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.

CLASSIC LEEKS VINAIGRETTE

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.

LEEKS VINAIGRETTE

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.

STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE

Steps:

• Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
• Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
• Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.

WARM LEEKS VINAIGRETTE

Steps:

• In a 10-inch skillet sauté leeks in oil over moderately high heat, turning, until golden, about 10 minutes. Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes. Transfer leeks to a serving plate.
• Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly. Remove skillet from heat and whisk in mustard and salt and pepper to taste. Pour vinaigrette over leeks.