Do you like classic French cuisine? Then you will love this next leek recipe!
But let’s dissect that one first off. Vinaigrette, I have an inkling that you might all be well familiar with this cooking term. It’s a dressing that consists of vinegar, mustard, olive oil and fresh herbs.
And poireaux? Well that is French for leeks. So there you go. Plain and simple. Leeks in vinaigrette. There’s really nothing more to it!
I heard of this dish for the first time in a cool Paris bistro restaurant, Le Bouillon Chartier. Vinaigrette leeks are mainly served as a starter to boost your appetite.
Look at it. I mean it’s not rocket science.
To give you another popular French starter (also on the menu at Le Bouillon Chartier): oeuf dur mayonnaise. Oeuf dur is French for hard boiled egg. And mayonnaise, well you all know that one. So here’s what you get: a hard-boiled egg dressed in mayo.
It can also mean deviled eggs. Depends on the chef.
So here you go: leeks in vinaigrette. It’s just great as a fresh starter or a light summer lunch. You can easily steam the leeks a day in advance and assemble the vinaigrette in just a couple of minutes right before you plan on serving it.
It’s quick and easy.
Do you want to make this type of dish but don’t you like leeks? Then I suggest that you replace them by steamed green asparagus for instance. Or spring onions. Anyway, a vegetable that you can steam and prep in advance and tastes just as good when you serve it cold!
- 3 small fresh leeks
- 1 tsp strong mustard
- 2 tbsp good quality olive oil
- 2 tbsp white wine vinegar
- 1 tsp fresh dill or chives, chopped finely
- Trim and clean the leeks. Rinse them well under cold running tap water.
- We are going to steam the leeks. I used a pasta pan, placed the leeks on the bottom of the pasta basket and added about and inch (2,5 cm) of water to the pan.
- Bring the water to a good boil over medium-high heat and steam the leeks for about 30 minutes until extremely soft.
- You can also prepare them in a steam basket or steam oven. If you are not in the possibility to steam anything in your kitchen, you can always boil the leeks. That however will reduce the flavor a little though. That’s why I prefer to steam them for this recipe. Remove the leeks and let them chill and cool down at room temperature for a couple of minutes. In the meantime we are going to make a simple vinaigrette. Pour the white wine vinegar in a small cup and add the strong mustard.
- Stir a little. Then add the olive oil little by little.
- Then add the freshly chopped dill or chives. Season with a pinch of salt and pepper.
- Stir and check the seasoning. Add extra vinegar, mustard or pepper to taste if necessary. Slice the cooled leeks lengthwise in half and place them on a clean serving dish. Drizzle with the vinaigrette. Serve at room temperature.