A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.
Ah the noble leek, often the bridesmaid, rarely the bride.
Leeks vinaigrette is a classic French recipe that honors the leek for itself.
Elise Bauer
Served at room temperature, the leeks make a lovely salad or side.
And given that they love a long marinating time, they’re perfect for making ahead.
He alsoroasted up some red bell peppersand served them with the leeks, which were lovely together.
Elise Bauer
Funny thing about the leek greens.
We often use green onion greens in recipes.
Using more of the dark green tops of leeks is similar.
Elise Bauer
While the water is heating, clean the leeks, keeping them whole.
To do this, first rinse off any visible dirt from the leeks.
Once the water is boiling, carefully place the cleaned and prepped leeks into the water.
Elise Bauer
Return to a simmer and lower the heat to maintain a simmer.
Thicker leeks you’ll want to cook a little longer.
Remove the leeks from the ice water bath and let them drain.
Elise Bauer
Let them drain for 10 minutes or so while you make the vinaigrette.
Drizzle some vinaigrette over the leeks.
Gently turn the leeks over and drizzle a bit more vinaigrette on the other side.
Elise Bauer
(Chill if marinating more than 2 hours.
The longer they marinate, the tastier and more tender they become.)
The leeks should be served at room temperature.
Elise Bauer
Simple Tip!
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
