Best 4 Leeks Vinaigrette With Sieved Egg Recipes
**Indulge in a Culinary Symphony of Leeks Vinaigrette with Sieved Egg: A Journey Through Exquisite Flavors**
Embark on a culinary voyage that celebrates the harmonious fusion of flavors in Leeks Vinaigrette with Sieved Egg. This delectable dish, deeply rooted in French cuisine, captivates the senses with its vibrant and refreshing essence. The delicate sweetness of leeks mingles with the tangy vinaigrette, while the sieved egg adds a velvety richness that elevates the experience. Discover the art of creating this classic dish through three carefully curated recipes that showcase its versatility.
**1. Classic Leeks Vinaigrette with Sieved Egg:** Experience the timeless elegance of the traditional recipe, where simplicity meets perfection. Fresh leeks are meticulously cleaned, sliced, and blanched to retain their crisp-tender texture. A classic vinaigrette, crafted with a balance of olive oil, vinegar, mustard, and herbs, enhances the natural flavors of the leeks. The crowning glory is the sieved egg, gently folded into the vinaigrette to create a smooth, luxurious sauce that coats each morsel of leek.
**2. Leeks Vinaigrette with Sieved Egg and Bacon:** Embark on a journey of savory indulgence as bacon lends its smoky, crispy allure to this classic dish. Perfectly cooked bacon adds a delightful textural contrast to the tender leeks, while its rich flavor harmonizes beautifully with the tangy vinaigrette.
**3. Leeks Vinaigrette with Sieved Egg and Goat Cheese:** Discover a symphony of flavors as creamy goat cheese joins the ensemble. Its tangy, slightly nutty notes complement the sweetness of the leeks and the acidity of the vinaigrette. Crumbled goat cheese adds a touch of rustic charm and elevates the dish to a new level of sophistication.
As you delve into these recipes, you'll uncover the secrets of preparing this versatile dish, mastering the art of blanching leeks to achieve the perfect texture, and creating a well-balanced vinaigrette that brings all the elements together. Whether you prefer the classic simplicity of the traditional recipe or the tantalizing enhancements of bacon or goat cheese, Leeks Vinaigrette with Sieved Egg promises a culinary experience that will leave you craving more.
LEEKS VINAIGRETTE WITH HARD-COOKED EGG
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
- Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
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
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.
LEEKS VINAIGRETTE
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Provided by Bon Appétit Test Kitchen
Categories Egg Mustard Appetizer Side Braise Vegetarian Quick & Easy Leek Fall Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
- Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
- Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
- Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
Tips:
- Choose fresh, young leeks: Look for leeks with bright green leaves and firm, white stalks. Avoid leeks with yellow or wilted leaves, as these are likely to be tough and fibrous.
- Clean the leeks thoroughly: Leeks can be quite dirty, so it's important to clean them thoroughly before using them. Trim off the root ends and any tough outer leaves. Then, slice the leeks in half lengthwise and rinse them under cold water, separating the layers to remove any dirt or grit.
- Don't overcook the leeks: Leeks should be cooked until they are tender but still have a bit of a bite to them. Overcooking will make them mushy.
- Use a good quality vinegar: The vinegar is a key ingredient in the vinaigrette, so it's important to use a good quality one. Look for a vinegar that is well-balanced and has a pleasant flavor.
- Let the flavors meld: After you've made the vinaigrette, let it sit for at least 30 minutes before using it. This will allow the flavors to meld and develop.
Conclusion:
Leeks vinaigrette with sieved egg is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's a great way to use up fresh leeks, and it's also a good source of vitamins and minerals. The creamy sieved egg adds a rich, luxurious texture to the dish, and the tangy vinaigrette brightens up the flavors of the leeks. Whether you're looking for a light and refreshing lunch or a hearty and satisfying dinner, this dish is sure to please.
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