Leeks Vinaigrette by Laurie Woolever
Food52
Photo by Julia Gartland
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 10 Minutes
Ingredients
- 8 medium-sized leeks, trimmed and well-rinsed
- 1/4 cup kosher salt, plus more to taste
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 tablespoon Dijon mustard
- 1 tablespoon capers, drained and finely chopped
- 1 hard-boiled egg, finely chopped
- Freshly ground black pepper to taste
Featured Video
Tender poached leeks get a punchy upgrade with a tangy vinaigrette, briny capers, and a sprinkle of chopped egg—simple, elegant, and effortlessly French.
Directions
- Step 1
Bring a large pot of water to boil and add ¼ cup salt. Set up a cold water ice bath nearby.
- Step 2
While the water heats up, divide the leeks into two bundles of four each, and tie each bundle together with kitchen twine. Boil the leeks for about 10 minutes, until they are tender and show no resistance to a paring knife. Transfer the leeks to the ice bath to stop the cooking, and when they are cool, drain them and pat them dry with a kitchen towel. Slice off the bottom of each leek that has kept them intact, so that you now have sixteen leek halves. Divide them equally among four serving plates, or on a serving platter.
- Step 3
In a medium bowl, whisk together the oil, vinegar, mustard, capers and salt and pepper to taste, to make a thick vinaigrette.
- Step 4
Pour the with the the vinaigrette over the leeks and scatter with the chopped egg.