LIGHT LEEKS VINAIGRETTE
This classic French dish makes a light appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
- Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
- Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
- In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.
LEEKS VINAIGRETTE
Provided by Elaine Louie
Categories easy, side dish
Time 1h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Wash leeks by soaking them in cold water and peeling off tough outer leaves. Trim bottoms and tops, leaving 8 inches of leeks. Steam 20 minutes. Run cold water over them for a minute to bring down temperature.
- Drain leeks. Arrange on platter and pour vinaigrette over them. Chill 1 hour.
LEEKS VINAIGRETTE
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Provided by Bon Appétit Test Kitchen
Categories Egg Mustard Appetizer Side Braise Vegetarian Quick & Easy Leek Fall Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
- Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
- Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
- Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
LEEKS IN VINAIGRETTE
Leeks marinated in a lemony vinaigrette are offered at room temperature
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot. Add leeks; reduce heat, and simmer until tender, about 15 minutes. Using tongs, transfer leeks to paper towels to drain; discard thyme and cooking liquid. Transfer leeks to a platter.
- Make the vinaigrette: Whisk together mustard and lemon zest and juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Pour vinaigrette over leeks. Let stand 30 minutes.
LEEKS VINAIGRETTE
Categories Salad Mustard Vegetable Sauté Thanksgiving Quick & Easy Salad Dressing Vinegar Bacon Ham Leek Winter Parsley Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
- Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
- While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
- Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.
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
LEEKS WITH TANGY VINAIGRETTE
Make and share this Leeks With Tangy Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour stock into a large skillet, add bay leaf, and bring to a simmer.
- Add leeks, cover and simmer until tender, about 9 to 10 minutes.
- Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
- In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
- Sprinkle over leeks, then serve warm or chilled.
Nutrition Facts : Calories 130.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 1.8, Sodium 110.6, Carbohydrate 24.4, Fiber 3.8, Sugar 5.4, Protein 4.1
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LEEKS IN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (10)Estimated Reading Time 1 minServings 4
- 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.
- DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
LEEKS VINAIGRETTE RECIPE - ANDREW ZIMMERN | FOOD & WINE
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- In a small saucepan, combine the beets with the water, wine, sugar and a 1/4 teaspoon of kosher salt. Bring to a boil over moderate heat, then cover and simmer over low heat until the beets are just tender, about 40 minutes. Uncover and continue cooking until the liquid is reduced to a syrup and the beets are soft, about 15 minutes. Remove from the heat and let cool.
- In a large saucepan, combine the water, wine, carrot, celery, onion, garlic, parsley, tarragon, bay leaf, peppercorns and 1 tablespoon of kosher salt. Bring to a simmer over moderate heat. Nestle the leeks in the liquid, then cover and cook over low heat until the leeks are tender, about 30 minutes. Using a slotted spoon, transfer the leeks, carrots, celery and onion to a large plate; discard the liquid.
LEEKS VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
Servings 6Total Time 40 mins
- Heat oven to 425°. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
- Heat 1 Tbsp. oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3–4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 tsp. salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
- Meanwhile, whisk 1 Tbsp. parsley, Dijon mustard, vinegar, and remaining 2 Tbsp. oil in a small bowl. Season vinaigrette to taste with salt and pepper.
- Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 Tbsp. parsley.
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