Leeks in Vinaigrette is a classic French bistro dish that instantly transports me back to my time in Paris. Tender poached leeks dressed in a bright, tangy vinaigrette are simple yet elegant—a perfect side to roasted chicken or an irresistible pairing with steak and frites. This timeless recipe captures the flavours of a Parisian table, bringing a touch of French charm to any meal.
Serves 4
Mis en Place
3-4 Leeks, white and pale-green parts only
1 Shallot, finely chopped
1 Garlic Clove, finely grated
1 Tbsp. Sherry Vinegar
1 Tsp. Dijon Mustard
1 Tsp. Grainy Mustard
1 Tsp. Fresh Thyme, finely chopped
1/2 Tsp. Honey
1/4 C. olive oil
1/4 C. Roasted Hazelnuts, chopped
Kosher Salt
Freshly Ground Black Pepper
Method
Step 1
Trim root end of leeks and cook in a saucepan of boiling salted water until meltingly tender
(a paring knife should go all the way through with no resistance).
Roughly 15–20 minutes.
Transfer to paper towels to drain; let cool.
Step 2
Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and honey in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
Step 3
Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let marinate for roughly 30 minutes before serving.
Top with chopped roasted hazelnuts before serving.
*Tip*
Leeks can be made 1 day ahead.
Bring to room temperature before serving.
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