Best Classic Leeks Vinaigrette Recipes

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LIGHT LEEKS VINAIGRETTE



Light Leeks Vinaigrette image

This classic French dish makes a light appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

6 medium leeks (about 2 1/4 pounds)
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Salt and pepper

Steps:

  • Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
  • Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
  • Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
  • In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mustard     Appetizer     Side     Braise     Vegetarian     Quick & Easy     Leek     Fall     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

6 medium leeks (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1/2 teaspoon kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup low-salt chicken stock
5 sprigs thyme
2 tablespoons chopped flat-leaf parsley, divided
1 tablespoon coarse-grained Dijon mustard
1 tablespoon white wine vinegar
2 hard-boiled eggs, whites and yolks separated and chopped

Steps:

  • Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
  • Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
  • Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
  • Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 3h50m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of water to a vigorous boil and season liberally with salt.
  • Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
  • Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
  • In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
  • While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
  • Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

BROILED LEEKS VINAIGRETTE



Broiled Leeks Vinaigrette image

A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.

Provided by David Tanis

Categories     dinner, lunch, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

8 medium leeks, about 4 pounds
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper
Extra-virgin olive oil
2 cups coarse breadcrumbs
2 tablespoons chopped thyme
1/2 cup grated Parmesan
4 tablespoons chopped parsley
3 hard-cooked eggs (9-minute eggs), roughly chopped

Steps:

  • Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
  • Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
  • Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
  • Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
  • Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
  • Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams

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