37 minutes
A simple and elegant dish featuring tender leeks dressed with a homemade vinaigrette, garnished with fresh herbs.
Small Or Medium Leeks, trimmed and cleaned
each
to taste
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Parsley, chopped
tablespoons
1. Prepare and Clean Leeks
Start by trimming and cleaning 12 small or 6 medium leeks, ensuring they are less than an inch in diameter. Once trimmed, give them a good rinse to remove any grit and dirt hiding between the layers.
2. Boil the Leeks
Bring a pot of water to a boil, adding a generous pinch of salt. Carefully submerge the leeks in the boiling water and let them cook for about 7 to 12 minutes, until tender.
3. Drain and Cool Leeks
Once cooked to perfection, drain the leeks in a colander and let them cool, allowing any excess water to escape.
4. Prepare the Vinaigrette
In a small bowl, mix together 1 tablespoon of red wine vinegar, 2 teaspoons of Dijon mustard, a pinch of salt, and freshly ground black pepper to taste. Whisk these ingredients until fully combined. Slowly drizzle in ¼ cup of extra-virgin olive oil, continuing to whisk until you have a smooth, emulsified dressing.
5. Dress the Leeks
Pat the cooled leeks dry if needed and, if they are large, slice them into manageable pieces. Transfer the leeks to a serving plate, sprinkle a pinch of salt over them, and then drizzle the prepared vinaigrette evenly across the leeks.
6. Garnish and Serve
Garnish the dressed leeks with 1 tablespoon of chopped parsley or chervil, adding a fresh, herbal note that complements the leeks beautifully.
Leeks can often harbor dirt between their layers, so it's crucial to clean them thoroughly. Split each leek lengthwise before rinsing them under running water, gently fanning open the layers. This ensures you remove all the grit, which can otherwise ruin the texture of the dish.
Achieving the right balance of acidity and oil is key. Use high-quality vinegar (such as sherry or champagne) and extra virgin olive oil for a rich, nuanced flavor. Whisk in Dijon mustard to emulsify and season with fine sea salt and freshly cracked black pepper. The mustard acts as a bridge between the oil and vinegar, ensuring the vinaigrette clings beautifully to the leeks.
Blanch the leeks in well-salted, boiling water. The salt seasons the leeks and helps retain their vibrant green color. Immediately after blanching, plunge them into an ice bath to halt the cooking process and lock in that bright color. This step also firms up their texture, making them more appealing on the plate.
Fresh herbs add vibrancy and depth. Chopped parsley, chervil, or tarragon are traditional, but feel free to experiment with other herbs like chives or dill. Sprinkle them over just before serving for a burst of fresh flavor and a pop of color.
Serve the leeks at room temperature. This helps the flavors of the vinaigrette meld into the leeks, offering a more harmonious taste. Remember to let the dish sit for at least 10-15 minutes after dressing but avoid refrigerating them for too long, as cold temperatures can dull their flavors.
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