Leeks Vinaigrette

Method

1. 1

   In a 4-quart saucepan, bring water and 1/4 cup salt to a boil over high heat. While water comes to a boil, trim roots from leeks, taking care to leave base intact. Halve leeks lengthwise, stopping 1-inch above the base. Rinse leeks thoroughly under cool running water to remove any dirt between layers. Using kitchen twine, tie both halves of each leek about two-thirds of the way up to hold them together. Line a plate with paper towels or a clean kitchen towel; set aside.

2. 2

   Lower leeks into boiling water; reduce heat to medium-low, and cook, covered, until base of leek can be easily pierced with a paring knife, about 12 minutes. Using tongs or a spider skimmer, transfer leeks to a paper towel-lined plate, allowing excess water to drip off. Let rest at room temperature until cool enough to handle, about 10 minutes.

3. 3

   While leeks cool, place sherry vinegar and shallots in a medium bowl and let sit for 5 minutes. Whisk in whole-grain mustard, Dijon mustard, pepper, and remaining 1/4 teaspoon salt. Slowly stream in olive oil, whisking vigorously and constantly, until emulsified and creamy. Set vinaigrette aside.

4. 4

   Remove twine from leeks. Completely halve leeks lengthwise, and arrange, cut side down, on paper towel-lined plate. Place paper towels on top of leeks, and gently press down on leeks to remove any excess water.

5. 5

   Spread half (40 ml) of the vinaigrette evenly over platter. Arrange leeks, cut side up, on platter; drizzle with remaining vinaigrette. Garnish with hard-boiled eggs, parsley, and capers.

Nutrition

calories

163 kcal

fatContent

12 g

fiberContent

2 g

sugarContent

4 g

sodiumContent

3564 mg

proteinContent

3 g

cholesterolContent

47 mg

carbohydrateContent

13 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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