Leeks are at their best in the cold months, when lettuce is scarce. Dressed with this mustardy vinaigrette, they make a bright winter salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim and clean (see page 258): 12 small leeks (less than 1 inch in diameter) or 6 medium leeks.
Step 2
Cook for 7 to 12 minutes, or until tender, in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. When the leeks are done, carefully lift them out, drain them, and set them aside to cool.
Step 3
To make the vinaigrette, mix together in a small bowl: 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, Salt, Fresh-ground black pepper.
Step 4
Whisk in: 1/4 cup extra-virgin olive oil.
Step 5
Taste and adjust the seasoning as needed.
Step 6
Squeeze the cooled leeks gently to remove any excess water. Cut larger leeks lengthwise into halves or quarters. Gently toss the leeks with a pinch of salt. When ready to serve, arrange on a plate, spoon the vinaigrette over, and turn gently to coat. Sprinkle with: 1 tablespoon chopped parsley or chervil.
Variations
Step 7
Coarsely chop 1 1/2 hard-cooked eggs and scatter over the top with the parsley.
Step 8
Coarsely chop or slice 4 salt-packed anchovy fillets and scatter over the top with the parsley.
Step 9
Oil, season, and grill the cooked leeks over medium coals before dressing.
