**Leek recipes: A delightful journey through flavors**
Leeks, with their mild oniony flavor and versatile nature, take center stage in a symphony of culinary creations. From the classic French dish of Leeks Vinaigrette with Walnuts and Tarragon, where tender leeks are bathed in a tangy vinaigrette, to the hearty Leek and Potato Soup, a comforting bowl of creamy goodness, leeks shine in every bite. Embark on a culinary adventure with our diverse collection of leek recipes, each offering a unique symphony of flavors and textures to tantalize your taste buds.
GRILLED LEEKS WITH TARRAGON VINAIGRETTE
Steps:
- In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
- Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
- Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
- Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.
LEEKS WITH WALNUT VINAIGRETTE
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.
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.
CLASSIC LEEKS VINAIGRETTE
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
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
Tips for Making Leeks in Vinaigrette with Walnuts and Tarragon:
- Choose fresh, tender leeks: Look for leeks with bright green leaves and no signs of wilting or yellowing.
- Trim the leeks properly: Cut off the root end and the tough, dark green part of the leaves. Slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
- Cook the leeks until tender: You can boil, steam, or sauté the leeks until they are soft but still retain a slight bite. Boiling is the quickest method, but steaming or sautéing will give the leeks a more flavorful result.
- Make a flavorful vinaigrette: The vinaigrette is what gives this dish its tangy, savory flavor. Use a good quality olive oil and vinegar, and add some Dijon mustard, shallots, and fresh herbs for extra flavor.
- Toast the walnuts: Toasting the walnuts will bring out their nutty flavor and make them more香脆. You can toast the walnuts in a skillet over medium heat or in the oven at 350°F for 5-7 minutes.
- Add fresh herbs for extra flavor: Tarragon is a classic herb that pairs well with leeks, but you can also use other herbs like parsley, chives, or basil.
Conclusion:
Leeks in Vinaigrette with Walnuts and Tarragon is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to showcase fresh, seasonal leeks and can be enjoyed hot or cold. With its bright flavors and textures, this dish is sure to impress your guests. So next time you're looking for a new and exciting way to prepare leeks, give this recipe a try!
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