Leeks Vinaigrette
Recipe type: Vegetable, Side, Appetizer, First Course, Lunch
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Leeks vinaigrette are a great first course or accompaniment to a simple roasted chicken or perfect as a light(er) lunch with a hunk of bread. Serve leeks vinaigrette warm or at room temperature.
  • 4 Leeks
  • 1 Tbsp. Butter
  • ½ c. Dry White Wine
  • 1 c. Chicken or Vegetable Stock (or water)
  • 1 Egg
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Red Wine Vinegar
  • 2-3 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Chopped Flat Leaf Parsley
  1. Preheat oven to 450°.
  2. Cut root end off of leeks and remove the dark green tops. You should be left with about 6 inch long leeks. Cut each leek in half lengthwise and rinse well under cold water, carefully fanning out the layers to remove all the dirt.
  3. Melt the butter in an oven-proof skillet over medium heat. Place leeks in the pan, cut-side up. Season lightly with salt and pepper and allow to lightly brown, about 5 minutes. Add the white wine and increase the heat until most of it has been absorbed. Add the chicken stock and bring to a simmer. When the liquid begins to simmer, transfer the pan to the oven and braise until the leeks are tender, about 20 minutes.
  4. Meanwhile, hard-boil an egg. Place egg in a small saucepan of cold, salted water. Bring to a boil, then remove from heat and cover for 10 minutes. Plunge into ice water for 5 minutes or so. Peel and separate the white and the yolk. Finely chop each and reserve to garnish the leeks.
  5. To make the vinaigrette, combine mustard and vinegar in a small bowl. Whisk in olive oil until well-combined and emulsified.
  6. Divide the leeks between plates or put them on a large platter. The braising liquid is delicious- you can spoon some of it around the plates to be sopped up with bread. Drizzle with the mustard vinaigrette and sprinkle with the chopped egg and parsley.
Recipe by strawberryplum at http://www.strawberryplum.com/braised-leeks-with-mustard-vinaigrette/