Steamed Leeks In Mustard And Caper Vinaigrette Recipes

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STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE



Steamed Leeks in Mustard and Caper Vinaigrette image

This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 tablespoon sherry-wine vinegar
Fine sea salt
2 teaspoons Dijon mustard
1 tablespoon capers in vinegar, drained
1/4 cup extra-virgin olive oil
8 small fresh leeks (about 1 pound), white parts only, trimmed and cleaned
1/2 cup finely minced fresh chives or fresh flat-leaf parsley

Steps:

  • In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
  • Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
  • Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.

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 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.

STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE



Steamed leeks & peas with herby vinaigrette image

Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes

Provided by Sara Buenfeld

Categories     Side dish

Time 15m

Number Of Ingredients 8

6 even-sized medium leeks (about 1kg)
350g frozen peas
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp finely chopped parsley
1 tbsp chopped mint

Steps:

  • Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
  • Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.

Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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 WITH SHALLOT CAPER VINAIGRETTE



Leeks with Shallot Caper Vinaigrette image

Categories     Side     Vegetarian     Quick & Easy     Vinegar     Leek     Vegan     Shallot     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 8

4 small to medium leeks (about 1 pound untrimmed)
1 1/2 teaspoons Sherry vinegar* or white-wine vinegar, or to taste
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon drained capers, chopped fine
1 tablespoon minced fresh parsley leaves
*Sherry vinegar is available at specialty foods shops and many supermarkets.

Steps:

  • Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.
  • In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.
  • In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.
  • Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.

CAPER VINAIGRETTE



Caper Vinaigrette image

Make and share this Caper Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Belgian

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup tarragon or 1/4 cup white wine vinegar
3/4 cup olive oil
3 tablespoons capers, drained

Steps:

  • Combine mustard, salt, peppr, and vinegar in a small bowl.
  • Whiskk in olive oil until well blended.
  • Stir in capers.
  • Enjoy!

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.

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