CHARRED LEEKS WITH ORANGE SHERRY VINAIGRETTE
They're charred on the outside and soft and tender on the inside, and we'll finish them with a vinaigrette and fresh cilantro to keep things bright.
Provided by Michael Anthony
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
- For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
- Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.
- For the leeks: Heat oven to 375 F. Trim the root ends, then remove the green tops and any tough, damaged outer fronds. Cut the leeks in half lengthwise and rinse in cool water to remove the sandy soil they grow in. Pat dry and place on a roasting pan cut side up. Drizzle olive oil over the leeks, season with salt and pepper and roast until tender, 15-20 minutes.
- For the vinaigrette: In a saucepan, add orange juice, red pepper flakes, and garlic. Bring to a boil, then lower to a simmer until liquid is reduced by half, 5 minutes. Finish making the vinaigrette by removing the garlic from the reduced orange juice and whisking in vinegar, then olive oil. Season to taste with salt and pepper.
- Assemble the dish: Arrange the leeks on a serving platter, drizzle several tablespoons of the vinaigrette (reserving the rest for another use), and garnish with cilantro and orange segments.
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
CHARRED LEEKS WITH HONEY AND VINEGAR
Don't be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
Provided by Andy Baraghani
Categories Bon Appétit Vegetable Side Grill Grill/Barbecue Leek Honey Vinegar Vegetarian Soy Free Wheat/Gluten-Free Tree Nut Free Peanut Free Dairy Free Quick & Easy Healthy Spring Summer
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12-16 minutes.
- Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
- While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
- Cut leeks on a diagonal into 1½"-2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
- Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.
RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE
An easy veggie side dish with plenty of crunch, coated in a mustard, chilli and anchovy dressing to give an umami hit
Provided by Rosie Birkett
Categories Side dish
Time 30m
Number Of Ingredients 12
Steps:
- Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
- Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
- Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
- To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
- Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.
Nutrition Facts : Calories 143 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CHARRED LEEKS WITH ANCHOVY DRESSING
We've made leeks the star of our elegant, simple starter. Hazelnuts add crucial crunch and the anchovy dressing gives the dish an umami depth of flavour
Provided by Sophie Godwin - Cookery writer
Categories Starter
Time 30m
Yield Serves 6 (as a starter)
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Wash the leeks, remove and discard the outer layers and add to the pan. Cook for 2 mins until starting to soften, then immediately transfer to a bowl of ice-cold water. Once cold, drain, pat dry and cut in half lengthways, put on a baking tray, cut-side down, rub over 2 tbsp of the oil and season.
- Blitz the garlic and the anchovies in a mini food processor to form a paste. With the motor running, add the mustard, 2 tbsp lemon juice, the egg yolks and some seasoning, then gradually add the rest of the oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, taste for seasoning and add more lemon juice, if you like. Divide the dressing between two bowls. Add water to one bowl until it is a drizzling consistency. Store the other bowl in the fridge for another day - it works well with roast lamb or in sandwiches. Will keep in the fridge for 2 days.
- Grill the leeks for 5 mins until charred, then transfer to a serving platter, scatter over the hazelnuts and parsley, and drizzle with the anchovy dressing.
Nutrition Facts : Calories 311 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
LEEKS VINAIGRETTE
Provided by Elaine Louie
Categories easy, side dish
Time 1h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Wash leeks by soaking them in cold water and peeling off tough outer leaves. Trim bottoms and tops, leaving 8 inches of leeks. Steam 20 minutes. Run cold water over them for a minute to bring down temperature.
- Drain leeks. Arrange on platter and pour vinaigrette over them. Chill 1 hour.
GRILLED LEEKS WITH VINAIGRETTE
A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Trim the tough dark-green ends from leeks; discard, or set aside for another use. Trim root hairs; discard. Then, starting about 1/2 inch from the root end (which stays intact), slice each leek lengthwise from base to tip with a sharp knife. Rinse leeks thoroughly to remove sand.
- Fill a bowl with ice water; set aside. Bring a large pot of water to a boil. Salt well, and add leeks. Blanch until leeks are very tender, about 4 minutes. Transfer leeks to the ice bath; submerge them immediately. Once the leeks are cold, drain them, pat them dry, and set them aside.
- In a small bowl, combine mustard and vinegar. Slowly drizzle oil into bowl, whisking to form a thick vinaigrette. Adjust seasoning with salt and pepper.
- Lightly brush leeks with some vinaigrette, and arrange them on a medium-hot grill or grill pan. Grill leeks until they are hot and have grill marks, about 2 minutes per side. Remove leeks from grill, and toss with remaining vinaigrette. Serve.
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- Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
- Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
- While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
- Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
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