LEEKS VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
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
QUICK-PICKLED CHILES
Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets. Use them to give our Date, Olive, and Goat-Cheese Tart a kick.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.
CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly "salad for dinner" is something we can all get behind. The whole thing costs less than $10 and makes the most out of every ingredient that goes into it.
Provided by Joe Sevier
Categories Dinner Lunch Peach Bacon Tomato Mustard Hot Pepper Garlic Quick & Easy
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
- Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
- Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
- Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
- Transfer panzanella to a platter or individual bowls to serve.
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
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
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