Monday, August 18, 2008

Leeks with Dijon Vinaigrette

Let me introduce you to my friend the "leek" .

Leeks with Dijon Vinaigrette

6 medium leeks
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon water
3/4 teaspoon kosher salt, plus additional for salting water
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 teaspoons chopped fresh tarragon leaves,

Make the vinaigrette while the leeks cook.
Bring a large pot of water to a boil over high heat, then salt it generously.

Trim the root end of the leeks,
leaving enough to hold the leaves together,
and halves lengthwise.

Rinse very well under running water
to flush out any grit trapped between the leaves.
Add the leeks to the boiling water
and cook until tender, 7 to 10 minutes.
Drain and pat dry and lay them on a serving platter.

Meanwhile, whisk the vinegar, mustard, water,
and the 3/4 teaspoon salt in a small bowl.
Gradually whisk in the olive oil,
starting with a few drops and then adding
rest in a steady stream to make a smooth,
slightly thick dressing.
Drizzle the vinaigrette evenly over leeks,
turn them to coat, and scatter the parsley
and the tarragon.

Serve immediately or up to
2 hours later at room temperature.

This delightful side dish is being submitted to Kalyn of

Weekend Herb Blogging Event that is being sponsored

by Srivalli of Cooking 4 all Seasons.

More information about "the leek"

The following information about "leeks" was found on
the University of Wisconsin Urban Horticulture Website

Leeks (allium porrum) sometimes called "the
gourmet's onion" are related to onions and garlic,

but have flat leaves instead of tubular and
relatively little bulb development.

They're easy to grow and delicious,
with a taste all their own, very much like a mild onion.
The thick leaf bases and slightly developed bulb look
like a giant green onion, and are
eaten as a cooked vegetable.

Cooking tips for "the leek"


When cooking leeks as a side dish,

it is important they not be overcooked.

Overcooking will turn them into a slimy,

unappetizing pile of mush.

They should be cooked until tender

but still exert a little resistance when pierced.

The dark green trimmed leaves may be used

to flavor stock or blanched and used as a wrapper

for any variety of fillings.

In general, leeks can be substituted for

onions in most dishes using onions for flavoring.

Unless you use a very mild sweet onion

or perhaps green onions, substituting onions for leeks

will result in a much stronger flavor which

might be detrimental to the intent of the original dish.

** Leeks can be used in so many recipes:

Potato Leek Soup
Caramelized Leeks
Mushroom and Leek Rice
Sweet Potato and Leek Gratin


Marsha said...

We occasionally get leeks from the CSA. I use them sparingly and was really proud of myself for "sneaking" them into various dishes. My husband doesn't eat onions, but he kept eating the leeks--same flavor, different shape. Recently, though, he caught on to the onion taste and started picking leeks out of whatever dish I put them in. It was a nice run for a few months, but now it is over. Add leeks to the outlawed list. Sigh.

Srivalli said...

Thanks for the lovely entry! I never knew so many things about leek!

Degchi said... many things to try.I always use spring onions..Now I will try my hand on leeks.

Kalyn said...

Sorry I am so slow at catching up on the WHB entries. I had a very rough week going back to school!

I have to confess I haven't ever cooked leeks. Not sure why, because I like them. This sounds delicious.