February 9, 2016 • 0

Leeks in vinaigrette

One could think that combining leeks and shallots may be an onion overkill, but believe me, this classic of French cuisine is a classic for a reason.

This is a very elegant appetizer, but would be a great accompaniment to roast chicken or any other roasted meat.

The recipe for the vinaigrette is also a classic, with a combination of wine or sherry vinegar for pungency, a bit of balsamic for sweetness, and Tamari or soy for umami. You will probably have a bit more vinaigrette than what you actually need, but you can keep it for a few weeks in the refrigerator. Use it in salads, with green beans, or even as a sauce over white fish.

Leeks in vinaigrette

Servings: 6
Time: 30 min
Difficulty: easy
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Ingredients:

3 leeks
1 smallish clove garlic, grated
1 shallot, finely chopped
3 tablespoons sherry or red wine vinegar
1 teaspoon white balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
a few drops Tamari or soy sauce
1/2 teaspoon fine sea salt
few grindings of pepper

Method:

Cut the extremities of the leeks keeping only the white and light green parts.
Cook them in simmering salted water until a pairing knife goes through easily, about 10-15 minutes depending on the size of the leeks.
When cooked, transfer them to a dry, clean kitchen towel, let them drain and come to room temperature.
Whisk the rest of the ingredients together to make a vinaigrette.
Cut the leeks in half lengthwise, then in two crosswise and serve, cut side up with a good drizzle of vinaigrette. Dress the leeks 10-15 minutes before serving.