French
Poireaux Vinaigrette
Silky whole leek lengths served cool beneath a mustard-shallot vinaigrette, with careful draining to keep the dressing vivid and a final scatter of fresh chives.
4 servings · 20 minutes prep · 15 minutes cook
Ingredients
Poached Leeks
- 2 pounds medium leeks, dark-green tops removed; white and pale-green parts cut into 5-inch lengths, slit lengthwise from the green end but left joined at the root end
- 1 tablespoon fine sea salt, for the cooking water
Mustard-Shallot Vinaigrette
- 1 small shallot, very finely minced
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil, mild and fruity
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely sliced fresh chives
Directions
Clean and Poach the Leeks
- Fan the slit upper layers of the leeks under cold running water until no grit remains, keeping the root ends joined so each length stays whole. Bring a wide pot of water to a boil, add the fine sea salt, then reduce to a gentle simmer.
- Lower in the leeks and simmer for 10 to 15 minutes, turning once, until a knife enters the thickest layer with slight resistance. Avoid a rolling boil, which separates the layers.
Drain Without Diluting
- Transfer the leeks with tongs to a colander and arrange them cut-side down. Drain for 10 minutes, then blot the cut faces and transfer them, still slightly warm, to a shallow platter.
Dress and Rest
- Whisk the shallot, red wine vinegar, Dijon mustard, and black pepper together. Slowly whisk in the extra-virgin olive oil until cohesive but pourable.
- Spoon half the vinaigrette over the warm leeks and rest for 10 minutes. Turn once, add the remaining dressing, scatter with the chives, and serve cool or at room temperature.
