French Recipe: Warm Leeks With Vinaigrette (Poireaux à la Vinaigrette)
In France, leeks are sometimes called “poor man’s asparagus”, as they are cooked in similar ways and, like asparagus, are very good to eat. Use tender baby leeks if you can find them.
- 12 small leeks (about 1.3 kg/3 lb)
- 2 hard-boiled eggs
- 15 ml/1 tbsp Dijon mustard
- 30 ml/2 tbsp white wine vinegar or lemon juice
- 90 ml/6 tbsp sunflower oil
- 90 ml/6 tbsp extra virgin olive oil, plus more if needed
- Salt and freshly ground black pepper
- 15—30 ml/1—2 tbsp snipped fresh chives, to garnish
- Remove the dark tough outer leaves of the leeks, then cut the leeks to the same length, and trim the dark green tops. Trim the root end, leaving enough to hold the leek together, then split the top half of the leeks lengthways and rinse well under cold running water.
- Lay the leeks flat in a large frying pan, pour over enough boiling water to just cover them and add a little salt. Cook the leeks over a medium-high heat for 7-10 minutes until just tender. Carefully transfer to a large colander to drain, then lay the leeks on a tea towel and press them gently to remove as much liquid as possible.
- In a bowl, mash together the hard-boiled egg yolks and mustard to form a smooth paste. Season with salt and pepper and add the vinegar or lemon juice stirring until smooth. Slowly whisk in the sunflower oil, then the olive oil to make a thick creamy vinaigrette.
- Arrange the leeks in a serving dish and pour over the vinaigrette while the leeks are still warm. Chop the egg whites and sprinkle them over the leeks, then scatter over the snipped chives and serve warm or at room temperature.