I love this classic French preparation of leeks. I think leeks prepared this way are sort of reminiscent of asparagus. The mustardy vinaigrette is bright and tangy and a perfect accompaniment for heavier winter meals like stews and soups. I really like to make this for Christmas or Thanksgiving meals when I want one dish, other than cranberries, that isn’t rich and ‘beige’ or a lettuce salad.
This couldn’t be easier to make. You clean your leeks, I cut mine in half.
Boil the leeks for 8 or 9 minutes, they are done when you can pierce them easily with a knife. You want them cooked well, not crunchy. When they are done drain them well.
While the leeks are boiling make a vinaigrette.
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper
- optional toppings are hard boiled eggs, capers, crushed croutons, parsley or chives and more pepper.
Whisk the mustard, vinegar and oil together and salt and pepper. Arrange the leeks on a platter and spoon the vinaigrette over the leeks.
This is a really nice side dish as is. You can prepare it to this point and leave it out for a few hours. The leeks will soak up the dressing and that is a good thing. If you want to add hard boiled eggs or croutons or bread crumbs you want to do that right before you serve it.
Hope you are enjoying your Winter CSA. I am.