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.
Ingredients: 3 leeks Method:
Leeks in vinaigrette
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