Leeks Vinaigrette

Leeks Vinaigrette

 

A bistro classic that we are making in a classic way here. As the recipe suggests, this is ‘just’ leeks and vinaigrette. But there is a reason it is a classic and the quality of the ingredients will really make this one shine.

Perfect as a starter, this dish is also fantastic as a grazing anchor on a varied lunch table. Think pates, duck rillettes, smoked salmon, cornichons, cheese, some crusty bread, and a nice glass of wine. Soft boiled eggs are also a traditionally pairing.

This recipe features our Balion Coconut Flower Cider Vinegar and AVW California Olive Oil.

 

Related products
Recent articles

  • 4 large leeks (or 6 small to medium)
  • ¼ Cup Balion Coconut Flower Cider Vinegar
  • 3 tablespoon of Dijon mustard
  • 3 tablespoon of leek water (from previous steps)
  • ½ cup plus 2 tablespoons of AVW Olive Oil
  • ½ a garlic clove very finely grated
  • ¼ teaspoon of salt, more for leek water
  • Black pepper to taste

Directions

    1. Cut leeks.  Remove root and cut about where it turns from green to white.   Keep greens for stock or toss.
    2. Wash leek bases well and try to remove as much of the sand/dirt as possible without breaking the leek apart base apart.
    3. Soak leek base (the white portion) in cold water for about 20 minutes.
Image of Soak leek base (the white portion) in cold water for...
    1. Take leeks one by one and shake out the leek ‘flinging’ the upper/green side.  You are trying to get any sand/dirt out of the leek folds.
    2. Put leeks in a medium sized pot that will allow leeks to all line up next to each other.
    3. Add water to pot until you have about enough water to leave a ½ inch of water above the leek if you pushed the leek to the bottom of the pot (they float). Less water is better as long as it covers the leeks with a little extra.
    4. Season the water with salt.  It will probably be around 2 teaspoons of salt but you will have to taste your way through it depending on how much water you add.
    5. Bring the pot with leeks to a boil. 
    6. Once it starts to boil turn down the heat to allow a gentle simmer.
    7. Place a lid or some other weight over the leeks.  You are trying to keep them completely submerged to allow for even cooking. Goal here is for a slower gentle cooking.  If the water is rapid boiling it may start to pull the leek apart (think cooking ravioli—if you rapid boil them they will burst).
Image of Place a lid or some other weight over the leeks. ...
    1. Your leeks are ready when you can put a knife in them without any resistance.  For me, at a very gentle simmer, this was about 35 minutes but you may want to start checking at 20 minutes.
    2. While the leeks are cooking make your vinaigrette.
    3. Bring together vinegar, salt, mustard, and grated garlic and mix well.  Add in water from your cooking leeks and blend.  Blend in the olive oil as you aggressively whisk the vinaigrette—it should beautifully emulsify.  Add black pepper to taste.
    4. When your leeks are done pull them out and let them drain on a cooling rack.  You want most of the water out of them so as not to dilute their flavor. You can save the leek water for stock or to use in a bean dish.
Image of When your leeks are done pull them out and let...
    1. Once the leeks can be handled (but are still warm) remove the outer layer and make sure there is no sand left. Cut each leek in half the long way.  Be careful and use a sharp knife—you want to keep the leek halves intact because they make for a nice presentation.
    2. Lay all of your leek in a shallow dish with the cut (inside) side up.  Very generously spoon your vinaigrette over the leeks.  Unlike a normal salad we are going for overdressing on this one because we want the vinaigrette to really soak into the leeks.
    3. Let leeks marinate at room temperature for at least an hour. Serve at room temperature.
Image of Let leeks marinate at room temperature for at least an...

 

Leave a comment
See More Recipes