France Poireaux Vinaigrette (Leeks in Vinaigrette)
Though the origin of this particular dish is unknown, leeks are such a staple of French cuisine that it is unsurprising that such a simple preparation became a quick and easy opportunity to eat them even more frequently. Versatile and flavorsome, leeks are a great base for the sharper flavors of pepper and vinegar in this recipe. It may seem strange for the humble leek to take the lead in this dish, but poireaux vinaigrette successfully showcases the glory of this common vegetable.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 medium leeks, trimmed
- 5 Tbsp (75 ml) red wine vinegar
- 2 tsp (10 ml) Dijon mustard
- Salt, to taste
- Ground white pepper, to taste
- 7 Tbsp (105 ml) peanut oil
- 8 sprigs parsley
- 1 hardboiled egg, peeled and chopped
Directions
- Starting about 1 in (2.5 cm) above the root, cut the leeks lengthwise without slicing through the bottom root.
- Open each leek under running water to rinse out any debris.
- Bring a large pot of salted water to a boil and add the leeks.
- Reduce heat to medium and cook the leeks for about 5 minutes.
- Blanch leeks in a bowl of ice-cold water and set aside to cool.
- Separate each leek lengthwise and let drain on a wire rack.
- Whisk together red wine vinegar, Dijon mustard, salt, and white pepper in a bowl.
- Pour in peanut oil slowly, whisking constantly.
- Season vinaigrette to taste with additional salt and white pepper if necessary.
- Pull leaves from four of the sprigs of parsley and chop them.
- Drizzle vinaigrette over the leeks and sprinkle them with chopped hardboiled egg and parsley.
- Garnish each plate with one sprig of parsley and serve.
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