FRENCH BRAISED LEEKS WITH DIJON VINAIGRETTE
Steps:
- Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
- Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
- Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
- Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
- Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
- Dijon Vinaigrette
- Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.
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.
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
LEEKS WITH MUSTARD VINAIGRETTE
Tangy Dijon-mustard vinaigrette is the perfect complement to the mellow flavor of leeks.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. With kitchen twine, tie leeks into two bundles, with green tops at the same ends. Add bundles to boiling water. Reduce heat, and simmer until leeks are tender, about 15 minutes. Remove leeks; rinse under cold water. Drain well, and gently pat dry with paper towels. Set aside.
- Make vinaigrette: In a large bowl, whisk together mustard, vinegar, garlic, and basil. Slowly whisk in oil in a fine stream. Add salt and pepper.
- Gently toss leeks in the bowl with vinaigrette, coating well. Serve chilled or at room temperature.
LEEKS IN VINAIGRETTE
Leeks marinated in a lemony vinaigrette are offered at room temperature
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot. Add leeks; reduce heat, and simmer until tender, about 15 minutes. Using tongs, transfer leeks to paper towels to drain; discard thyme and cooking liquid. Transfer leeks to a platter.
- Make the vinaigrette: Whisk together mustard and lemon zest and juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Pour vinaigrette over leeks. Let stand 30 minutes.
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.
LEEKS VINAIGRETTE
Categories Salad Mustard Vegetable Sauté Thanksgiving Quick & Easy Salad Dressing Vinegar Bacon Ham Leek Winter Parsley Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
- Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
- While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
- Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.
More about "leeks with dijon vinaigrette recipes"
LEEKS IN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (10)Estimated Reading Time 1 minServings 4
- Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
- Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
- Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
- DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
LEEKS WITH DIJON VINAIGRETTE - DSM - DIABETES SELF …
From diabetesselfmanagement.com
4/5 Category Diabetic Side Dish RecipesServings 4Calories 85 per serving
OVEN ROASTED LEEKS WITH DIJON VINAIGRETTE RECIPE [CLICK TO
From youtube.com
LEEKS VINAIGRETTE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
ROASTED LEEKS IN DIJON VINAIGRETTE - YOUTUBE
From youtube.com
LEEKS WITH DIJON VINAIGRETTE - USE THE BEST DIJON MUSTARD AND THE ...
From foodnetwork-uk-stage.loma-cms.com
LEEKS WITH DIJON VINAIGRETTE | RECIPE | ROAST DINNER SIDE DISHES, …
From pinterest.co.uk
LET LEEKS SHINE WITH ROASTED FISH AND OLIVE SALSA VERDE
From news.yahoo.com
LEEKS VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
BRAISED LEEKS W/ DIJON VINAIGRETTE, RECIPE PETITCHEF
From en.petitchef.com
LEEKS WITH DIJON VINAIGRETTE - PLAIN.RECIPES
From plain.recipes
LEEKS VINAIGRETTE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HERB CRUSTED HALIBUT WITH LEEKS AND WHIPPED BRIE RECIPE - BBC FOOD
From bbc.co.uk
LEEKS IN VINAIGRETTE - FRENCH POIREAUX VINAIGRETTE - MY PARISIAN …
From myparisiankitchen.com
LEEKS WITH DIJON VINAIGRETTE RECIPE
From crecipe.com
LEEKS VINAIGRETTE | RECIPE | VINAIGRETTE RECIPES, LEEKS, VINAIGRETTE
From pinterest.com
BRAISED LEEKS WITH DIJON VINAIGRETTE – ERECIPE
From erecipe.com
LEEKS WITH DIJON VINAIGRETTE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From ontherocks.top
LEEKS WITH DIJON SHALLOT VINAIGRETTE (POIREAUX VINAIGRETTE)
From pardonyourfrench.com
LEEKS WITH DIJON VINAIGRETTE - EASY RECIPES, TV SHOWS
From foodnetwork.co.uk
LEEKS VINAIGRETTE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
LEEKS WITH TOMATO VINAIGRETTE RECIPE | FOOD & WINE
From foodandwine.com
LEEKS VINAIGRETTE RECIPE - RECIPES.NET
From recipes.net
LEEKS WITH DIJON VINAIGRETTE
From crecipe.com
ROASTED LEEKS WITH BUTTER BEANS, HAZELNUTS AND MISO DIJON …
From petersom.com
LEEKS WITH DIJON VINAIGRETTE – RECIPES NETWORK
From recipenet.org
LEEKS IN VINAIGRETTE | JULIA ZEMIRO | THE COOK UP | SBS FOOD
From sbs.com.au
LEEKS WITH LEMON DIJON VINAIGRETTE - COVENT GARDEN MARKET
From coventmarket.com
LEEKS WITH DIJON VINAIGRETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEEKS VINAIGRETTE RECIPE - DELISH.COM
From delish.com
WARM LEEKS WITH LEMON DIJON VINAIGRETTE | YUMMY VEGETABLE …
From pinterest.ca
BRAISED LEEKS RECIPE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
LEEKS AND TARRAGON IN DIJON VINAIGRETTE | RECIPESTY
From recipesty.com
LEEKS WITH HERB VINAIGRETTE - PLANT-FORWARD LIVING
From livitygardens.com
RECIPES > SIDE DISH > HOW TO MAKE LEEKS VINAIGRETTE
From mobirecipe.com
LEEKS VINAIGRETTE | RECIPE | NATALIE PENNY
From nataliepenny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love