Best 4 Classic Leeks Vinaigrette Recipes
Indulge in a symphony of flavors with our classic leek vinaigrette recipe, a delightful culinary creation that elevates the humble leek to a star ingredient. This versatile dish can be enjoyed as a refreshing salad, a delectable side dish, or even as a main course for vegetarians and vegans. With its tangy vinaigrette dressing, crisp leeks, and optional additions like crumbled bacon or goat cheese, this recipe offers a delightful balance of textures and flavors that will tantalize your taste buds.
In addition to the classic leek vinaigrette recipe, this comprehensive article also features variations that cater to different dietary preferences and flavor profiles. Explore a lighter version with a zesty lemon-herb vinaigrette, perfect for those seeking a brighter, more refreshing twist. For a heartier option, discover the bacon-roasted leek salad, where crispy bacon and roasted leeks unite in a harmonious blend of flavors. And for those with a penchant for creamy textures, the leek and potato salad with creamy vinaigrette offers a velvety indulgence that complements the crisp vegetables beautifully.
Each recipe included in this article is meticulously crafted to ensure a successful culinary experience. With step-by-step instructions, helpful tips, and stunning visuals, you'll be guided through the process of creating these delectable dishes like a seasoned chef. Whether you're a seasoned cook or just starting your culinary journey, this collection of leek vinaigrette recipes is sure to become a staple in your kitchen.
LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON
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
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 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.
LIGHT LEEKS VINAIGRETTE
This classic French dish makes a light appetizer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
- Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
- Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
- In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.
BROILED LEEKS VINAIGRETTE
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don't use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.
Provided by David Tanis
Categories dinner, lunch, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
- Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
- Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
- Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
- Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
- Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 912 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose the right leeks: Look for leeks that are firm and have a clean, white base. Avoid leeks that are limp or have yellow or brown spots.
- Clean the leeks thoroughly: Leeks can be quite dirty, so it's important to clean them thoroughly before using them. Trim off the root end and the dark green leaves, then rinse the leeks under cold water. You can also use a vegetable brush to help remove any dirt or grit.
- Slice the leeks thinly: For best results, slice the leeks thinly. This will help them to cook evenly and absorb the dressing better.
- Use a good quality vinaigrette: The vinaigrette is what really makes this dish, so it's important to use a good quality one. You can use a store-bought vinaigrette or make your own. If you're making your own, be sure to use a good quality olive oil and vinegar.
- Let the leeks marinate: After you've tossed the leeks with the vinaigrette, let them marinate for at least 30 minutes. This will help the flavors to meld and develop.
- Serve the leeks chilled: Leeks vinaigrette is best served chilled. This makes them a great dish to prepare ahead of time.
Conclusion:
Leeks vinaigrette is a simple but delicious dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste. Whether you like your leeks more or less vinegary, or you want to add other ingredients like crumbled bacon or chopped walnuts, this dish is a great starting point. So next time you're looking for a light and refreshing side dish, give leeks vinaigrette a try. You won't be disappointed.
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