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

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Ingredients

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