LEEKS WITH DIJON VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Game Plan: Make the vinaigrette while the leeks cook.
- Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
- Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
LEEKS VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a vigorous boil and season liberally with salt.
- Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
- Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
- In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
- While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
- Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.
FRENCH BRAISED LEEKS WITH DIJON VINAIGRETTE
Steps:
- Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
- Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
- Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
- Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
- Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
- Dijon Vinaigrette
- Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.
FRENCH BRAISED LEEKS
My Parisian friend shared his yummy recipe of Braised Leeks. The OJ and balsalmic vinegar bring out the sweetness of the leeks. I like to double the sauce to serve on the side as well. Great elegant side dish for a brunch or dinner. Enjoy!
Provided by SweetnSpicy Chef
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to boil.
- Take the leeks and cut off the dark green part - keep the white and light green portion. Also cut off the root part.
- Preheat oven on broil.
- Once water is boiling, add leeks and boil for about10-15 minute until soft.
- Meanwhile - start Sauce (see below).
- Take out leeks and let cool on a plate.
- Once slightly cool, remove 1 outer layer, and then slice in half lengthwise.
- Arrange in a baking dish, pour sauce overtop and broil until leeks are nicely browned - around 10 minute.
- Sauce:.
- Heat up frozen OJ in a small saucepan until melted.
- Whisk in Olive oil and balsamic vinegar.
- Let cool.
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
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- Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outer layers. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand or silt. Transfer to paper towel, cut side down to drain.
- Preheat oven to 350°F with the rack in the middle position. Melt butter in a large skillet on medium to medium-high heat. Add prepared leeks, cut side up and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine and cook for an additional 10 minutes or until the liquid has reduced by half. Cover skillet and transfer to oven to bake for 20 minutes.
- Prepare the vinaigrette: Melt butter in a small skillet on medium-high heat. Add the shallots and anchovies and cook until soft and tender. Add mustard, lemon juice and vinegar and stir until vinaigrette bubbles. Remove from heat.
- Serve: Remove skillet from oven, carefully remove lid and transfer braised leeks to an attractive service platter. Sprinkle with chopped egg and then drizzle with hot vinaigrette. Garnish with chopped parsley and lemon zest. Season with salt and pepper and serve immediately.
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- Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
- Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
- Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
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