In this classic French first course, the vegetables are first poached, then marinated in vinaigrette. For deeper flavor, the vegetables can be braised in stock instead of poached. The leeks are especially delicious when garnished with sieved egg yolk (called “mimosa” for its resemblance to the golden flower and most often used with asparagus). The leeks can also be combined with other components to create an elegant composed salad, such as the one on page 312.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Poach leeks Bring 5 quarts water to a boil in a large pot with the thyme, lemon juice, and 2 teaspoons salt. Add leeks and reduce to a simmer, then cook until tender, 6 to 10 minutes (or 12 to 15 minutes if medium-size). Remove carefully with tongs and drain on paper towels.
Step 2
Marinate Put leeks in a shallow dish and pour vinaigrette over. Let stand at room temperature for 30 minutes or refrigerate, covered, up to 1 week.
