Leeks With Walnut Vinaigrette Recipes

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LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 3h50m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives

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.

LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON



Leeks in Vinaigrette with Walnuts and Tarragon image

Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Leek     Walnut     Mustard     Vegetarian     Vegan     Wheat/Gluten-Free     Tarragon

Yield 8 servings

Number Of Ingredients 10

1 cup walnuts
1/2 cup extra-virgin olive oil
Kosher salt
6 large leeks, tough outer layer removed
1 garlic clove, finely grated
1/4 cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon whole grain mustard
1/3 cup coarsely chopped tarragon
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
  • Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won't be rounds, but that's okay). Rinse well.
  • Cook leeks in a large pot of boiling salted water until meltingly tender, 12-15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
  • Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
  • Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
  • Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
  • Do Ahead
  • Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

LEEKS WITH WALNUT VINAIGRETTE



Leeks with Walnut Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 12 servings

Number Of Ingredients 0

Steps:

  • Trim the tough dark green tops and stem ends of 12 leeks, but keep the bases intact. Halve lengthwise and rinse well. Boil in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 1/3 cup walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped parsley.

CLASSIC LEEKS VINAIGRETTE



Classic Leeks Vinaigrette image

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

8 small leeks, about 1 pound
Salt and pepper
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers
8 to 12 cornichons
12 olives, such as niçoise, oil-cured black or green picholine
2 hard-cooked eggs, halved lengthwise

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 IN VINAIGRETTE RECIPE - (4.5/5)



Leeks in Vinaigrette Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 11

4 large leeks, white and pale-green parts only, tough outer layer removed
Kosher salt
1 small shallot, finely chopped
1/2 garlic clove, finely grated
1 tablespoon Sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon sugar
1/4 cup olive oil
Freshly ground black pepper

Steps:

  • 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 MUSTARD VINAIGRETTE



Leeks with Mustard Vinaigrette image

Categories     Egg     Appetizer     Steam     Quick & Easy     Leek     Shallot     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1/4 cup red wine vinegar
3 tablespoons Dijon mustard
3/4 cup extra-virgin olive oil
3 large shallots, minced
12 large leeks
2 hard-boiled eggs, whites and yolks separated and finely chopped
2 tablespoons chopped fresh Italian parsley

Steps:

  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
  • Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.)
  • Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Elaine Louie

Categories     easy, side dish

Time 1h30m

Yield 3 to 6 servings

Number Of Ingredients 10

12 leeks
1 garlic clove, pressed
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
2 grindings of black pepper
1/4 teaspoon sugar
4 tablespoons white wine vinegar (or a fruit vinegar if available)
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced

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 IN VINAIGRETTE



Leeks in Vinaigrette image

Leeks marinated in a lemony vinaigrette are offered at room temperature

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1 sprig fresh thyme
Juice of 1/2 lemon
Coarse salt
6 medium leeks, white and pale-green parts only, halved lengthwise and rinsed well
1 teaspoon Dijon mustard
2 teaspoons finely shredded (about 1/2 lemon total) lemon zest, plus 2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper

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 WITH MUSTARD VINAIGRETTE



Leeks with Mustard Vinaigrette image

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

6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/4 cup extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

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.

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