Tuesday, November 30, 2010

Leeks Vinaigrette

The following recipe is adapted from The Art of Simple Food by Alice Waters, published in 2007. Waters writes, “Leeks are at their best in the cold months, when lettuce is scarce. Dressed with this mustardy vinaigrette, they make a bright winter salad."

Leeks Vinaigrette
Serves 4

2 large leeks, trim and clean
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt and freshly-ground black pepper
¼ cup extra-virgin olive oil
1 tablespoon chopped parsley or chervil

1. Cook leeks until tender in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. When the leeks are done, carefully lift them out, drain them, and set them aside to cool.
2. To make the vinaigrette, mix together red wine vinegar, Dijon mustard, salt and papper, and olive oil in a small bowl. Taste to adjust the seasoning as needed.
3. Squeeze the cooled leeks gently to remove any excess water. Cut lengthwise into halves or quarters. Gently toss with a pinch of salt.
4. Arrange leeks on a plate, spoon vinaigrette over, and turn gently to coat. Sprinkle parsley or chervil over top.

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