Recipe For Leeks Vinaigrette

Leeks Vinaigrette

Leeks Vinaigrette Leeks Vinaigrette is one of the most aromatic and healthy French appetizers. This knockout recipe is not only tasty and elegant but also very simple and easy to prepare. This classic French dish tastes best with salmon cakes or grilled fish.

Leek is a kind of a vegetable that can be eaten raw or cooked. No wonder, there are so many wonderful recipes you can prepare from Leeks. Cooked leek is prepared exactly the way asparagus is cooked. Leeks are excellent with vinaigrette, ham, cheese, cream and potatoes. In classical French cuisine, Vinaigrette is used as a salad dressing for Leeks, artichokes and asparagus. Vinaigrette can be prepared with a variety of oils and vinegars. Olive oil is most common along with other ingredients and herbs.

How To Make Leeks Vinaigrette Recipe

Preparation time: 40 minutes
Servings: 8 persons

Ingredients

10 Leeks, medium sized
6 cloves garlic, minced
2 tablespoons rice vinegar
6 sprigs of thyme
6 sprigs of parsley
1 tablespoon lemon juice
Salt to taste
11/2 tablespoons of freshly ground pepper
2 tsp. Dijon or horseradish mustard
1/2 cup of extra-virgin olive oil

For Garnishing

Few sprigs of Parsley

Directions

1. To trim the leeks remove the tough leaves and the root ends. Slice the leeks lengthwise, but not all the way through. Rinse well in cold running water to remove away all dirt and sand. Let it soak in cold water for half an hour or until it is free from grit. Take a deep and large skillet filled with water and add salt, garlic, lemon juice, thyme, parsley and bring it to a boil on a high heat.

2. Once the water starts boiling reduce the flame to low and let it simmer for another 15-20 minutes. Now drain the water from the leeks and add it to the boiling mixture. Simmer for about 8-10 minutes or until soft but not mushy. Transfer leeks to a large bowl of ice water to stop them from cooking further. Drain and pat dry.

Leeks Vinaigrette

Photo Credit: Starchefs.com/cook/content/chef-takashi-yagihashi-takashi-chicago-il

3. Take a small mixing bowl and whisk vinegar, mustard, lemon juice, salt and pepper to taste together. Slowly and gradually add oil, whisking continuously until the vinaigrette turns creamy and very smooth. Keep this aside.

How To Proceed

Separate leaves from the parsley sprigs and finely chop them. Now it’s time to arrange the leeks on serving plates. For this, divide the leek halves equally among eight salad plates and place them in circles. Then, drizzle the vinaigrette over the leeks and finely chopped parsley leaves. Serve immediately with each plate garnished with parsley.

Variations

You can try experimenting with this recipe and use your own ideas to make unique version Leeks Vinaigrette. You can add grated Parmesan cheese, chopped bacon or crumbled hard-boiled eggs.

You can also add thinly sliced Pancetta or Procuitto. Try using fresh spinach, shallots, zucchini or yellow squash. For cooking, you can use vegetable stock, chicken stock or duck stock instead of water. You can use different oils, herbs, vinegars and spices for variation. So, friends try this super food at your home kitchen and Enjoy!

Photo Credit: Greatbritishchefs.com/collections/simply-brilliant-simple-recipes