Best 3 Leeks With Shallot Caper Vinaigrette Recipes
In the realm of delectable side dishes, few can rival the allure of Leeks with Shallot Caper Vinaigrette, a symphony of flavors that dances on the palate. This culinary masterpiece, hailing from the kitchens of Alice Recipes, is a testament to the transformative power of simple ingredients when combined with culinary finesse.
The star of the show, the leek, is a humble vegetable often relegated to supporting roles. However, in this dish, it takes center stage, its delicate sweetness and subtle oniony notes providing the perfect foundation for a harmonious blend of flavors. The addition of shallots, with their sharp and slightly pungent character, adds a layer of complexity that elevates the dish beyond the ordinary. Capers, with their briny, salty tang, bring a welcome burst of brightness that cuts through the richness of the leeks and shallots.
The vinaigrette, a carefully orchestrated emulsion of olive oil, red wine vinegar, and Dijon mustard, serves as the crowning glory of this dish. Its velvety texture and tangy flavor not only coats the leeks and shallots, but also seeps into their crevices, infusing them with a symphony of flavors that lingers on the palate.
But this article is not limited to just one extraordinary recipe. It also features a collection of equally enticing variations that cater to diverse tastes and preferences. For those seeking a vegetarian delight, the Leek and Mushroom Gratin is a must-try. This comforting casserole brings together leeks, mushrooms, and a creamy sauce, all baked to perfection until golden brown and bubbly.
If you're craving a lighter option, the Leeks with Lemon Butter Sauce is a refreshing choice. Simple yet elegant, this dish showcases the natural sweetness of leeks, complemented by the brightness of lemon and the richness of butter. And for those who enjoy a touch of smokiness, the Grilled Leeks with Romesco Sauce is sure to satisfy. The smoky charred leeks pair beautifully with the nutty, slightly spicy Romesco sauce, creating a harmonious balance of flavors.
Each recipe in this article is a testament to the versatility and culinary potential of leeks. Whether you're a seasoned home cook or just starting your culinary journey, these recipes offer a delightful exploration of flavors and textures that will leave you craving more. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the humble leek in all its glory.
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
LEEKS WITH SHALLOT CAPER VINAIGRETTE
Categories Side Vegetarian Quick & Easy Vinegar Leek Vegan Shallot Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a first course
Number Of Ingredients 8
Steps:
- Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.
- In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.
- In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.
- Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.
Tips:
- Choose the right leeks: Look for leeks that are firm and have a bright white color. Avoid leeks that are wilted or have yellow or brown spots.
- Trim the leeks properly: Cut off the root end and the dark green leaves. Then, slice the leeks in half lengthwise and rinse them thoroughly under cold water to remove any dirt or grit.
- Cook the leeks until they are tender: You can cook the leeks in a variety of ways, such as sautéing, roasting, or grilling. Cook them until they are tender but still have a bit of a bite to them.
- Make the shallot caper vinaigrette ahead of time: This vinaigrette can be made up to 3 days in advance and stored in the refrigerator. When you're ready to serve the leeks, simply whisk the vinaigrette and drizzle it over the leeks.
- Serve the leeks warm or at room temperature: These leeks can be served warm or at room temperature. They are a great side dish for grilled or roasted meats, fish, or poultry.
Conclusion:
These leeks with shallot caper vinaigrette are a delicious and versatile side dish that can be enjoyed in a variety of ways. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to cook leeks, give this recipe a try.
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