France Poireaux Vinaigrette (Vinaigrette Leeks)
Though the origin of this particular dish is unknown, leeks are such a staple of French cuisine that it is unsurprising that such a simple preparation became a quick and easy opportunity to eat them even more frequently. Versatile and flavorsome, leeks are a great base for the sharper flavors of pepper and vinegar in this recipe. It may seem strange for the humble leek to take the lead in this dish, but poireaux vinaigrette successfully showcases the glory of this common vegetable. Recipe Servings: Serves 4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 medium leeks, trimmed
- salt to taste
- 5 Tbsp (75 ml) red wine vinegar
- 2 tsp (10 ml) Dijon mustard
- Freshly ground white pepper to taste
- 7 Tbsp (105 ml) peanut oil
- 8 sprigs parsley
- 1 egg, hard-boiled and chopped
Directions
- Starting about 1 in (2.5 cm) above the root, cut the leeks lengthwise without slicing through the bottom root.
- Open each leek under running water to rinse out any debris.
- Bring a large pot of salted water to a boil and add the leeks. Reduce the heat to medium and cook the leeks for around 5 minutes.
- Blanch the leeks in a bowl of ice-cold water and set aside to cool.
- Separate each leek lengthwise and drain on a wire rack.
- In a bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. Slowly pour in the peanut oil, whisking constantly. Season the dressing to taste.
- Pull the leaves from 4 of the sprigs of parsley and chop them.
- To serve, drizzle the vinaigrette over the leeks and sprinkle with the chopped hard-boiled egg and parsley. Garnish each plate with 1 sprig of parsley.
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