CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
ASPERGE DU PAUVRE
This French leek dish translates to "Poor Man's Asparagus" and is a very tasty side for any meat.
Provided by Brian Genest
Categories Leek Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
- Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
- Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
- Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
- Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 12.4 g, Fat 5.3 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 411.8 mg, Sugar 4.5 g
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