Warm Leeks Vinaigrette Recipes

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WARM LEEKS VINAIGRETTE



Warm Leeks Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

8 leeks (each about 1 inch in diameter), trimmed and cleaned thoroughly
2 tablespoons olive oil
2 tablespoons dry red wine
1/2 cup plus 2 tablespoons chicken broth
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon mustard

Steps:

  • In a 10-inch skillet sauté leeks in oil over moderately high heat, turning, until golden, about 10 minutes. Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes. Transfer leeks to a serving plate.
  • Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly. Remove skillet from heat and whisk in mustard and salt and pepper to taste. Pour vinaigrette over leeks.

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

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

8 medium leeks (3 1/2 pounds)
2 teaspoons salt
2 oz thinly sliced pancetta, chilled
5 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh flat-leaf parsley

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.

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