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Poireaux Vinaigrette (Leeks with Vinaigrette)
Ingredients:
12 small to medium leeks (2.5-3 lbs)
salt and freshly ground pepper
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
¼ cup cherry tomatoes (halved or quartered)
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat leaf (Italian) parsley
Directions:
Rinse and trim leeks, leaving about 2 inches of the pale, tender greens intact. Divide the leeks into 4 equal portions of 3 leeks each, and tie each portion into a bundle with kitchen string.
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the leeks, cover, and cook until they are just tender when pierced, 7-9 minutes. Using a slotted spoon, transfer to a plate and let cool. When the leeks are cool enough to handle, cut off the strings.
In a small bowl, using a fork, stir together a pinch of salt and the vinegar until the salt dissolves, then stire in the mustard. Slowly pour in the olive oil while stirring constantly. Season to taste with pepper, then taste and adjust the seasoning.
Arrange the leeks on individual plates and garnish with the cherry tomatoes. Drizzle with the vinaigrette and sprinkle with the chives, tarragon, and parsley. Serve the leeks warm, at room temperature, or slightly chilled.
Makes 4 servings.
From Williams Sonoma’s Paris: Authentic Recipes Celebrating the Foods of the World
12 small to medium leeks (2.5-3 lbs)
salt and freshly ground pepper
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
¼ cup cherry tomatoes (halved or quartered)
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat leaf (Italian) parsley
Directions:
Rinse and trim leeks, leaving about 2 inches of the pale, tender greens intact. Divide the leeks into 4 equal portions of 3 leeks each, and tie each portion into a bundle with kitchen string.
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the leeks, cover, and cook until they are just tender when pierced, 7-9 minutes. Using a slotted spoon, transfer to a plate and let cool. When the leeks are cool enough to handle, cut off the strings.
In a small bowl, using a fork, stir together a pinch of salt and the vinegar until the salt dissolves, then stire in the mustard. Slowly pour in the olive oil while stirring constantly. Season to taste with pepper, then taste and adjust the seasoning.
Arrange the leeks on individual plates and garnish with the cherry tomatoes. Drizzle with the vinaigrette and sprinkle with the chives, tarragon, and parsley. Serve the leeks warm, at room temperature, or slightly chilled.
Makes 4 servings.
From Williams Sonoma’s Paris: Authentic Recipes Celebrating the Foods of the World
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