CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
LEEKS VINAIGRETTE WITH SIEVED EGG
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
Provided by Gabrielle Hamilton
Categories dinner
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice off the tangled root end and the thick, woody dark green top of each leek at the approximate same length. Wash the leeks vigorously under slow-running cold water, using your hands and fingers to scrape away insistent dirt and sand. Arrange them on a cutting board, and in one confident move, stab the tip of a sharp chef's knife into the leek 1/2 inch from the root end, and run it the rest of the length to the green top, in essence cleaving the leek starting from the white pale root, making two legs and a crotch, where only one thick column was to start. Back at the sink, wash again and again, keeping the leeks intact, but removing every single last grain of sand.
- Place the leeks in a shallow heatproof dish large enough to hold all of them snugly in a single layer. Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river's edge. Season with salt, and scatter with the black peppercorns. Cover with parchment, being sure that the parchment is tucked in around all the edges of your casserole dish. Add a few spoonfuls of water evenly on top of the parchment - allowing the weight of the water to help hold down the parchment, which will start to dome from heat and condensation once the cooking starts. Bring the water to a gentle simmer, and hold it there until the leeks are tender without being mushy, with no raw, crunchy quality at all. The color will be drab on the exterior and still attractive halcyon at the centers. This may take 10 minutes, or even 20; you have to watch them.
- Remove the leeks from the water with a slotted spoon, and transfer to a clean rack, draining all of their cooking water. Once they have cooled completely, remove the outermost papery, inedible layers of the leek to reveal the tender interiors. Also pick out any black peppercorns that may be clinging inside the layers. Cut into quarters on a bias, and arrange attractively on a serving platter.
- For the vinaigrette, place the grated garlic, mustard and red wine vinegar in bowl. Add in a pinch of kosher salt and a few cracks of black pepper. Whisk in the olive oil. Season to taste with salt and pepper.
- To assemble, dress the leeks generously with the vinaigrette. Push the egg whites through a fine-mesh sieve, followed by the yolks, over the leeks - exploiting the color contrast. Scatter with chopped parsley. And finish with a solid few grinds of black pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 4 grams, TransFat 0 grams
LEEKS VINAIGRETTE WITH HARD-COOKED EGG
Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 8
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
- Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
LEEKS VINAIGRETTE
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Provided by Bon Appétit Test Kitchen
Categories Egg Mustard Appetizer Side Braise Vegetarian Quick & Easy Leek Fall Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
- Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
- Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
- Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
LEEKS VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a vigorous boil and season liberally with salt.
- Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
- Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
- In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
- While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
- Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.
LEEKS VINAIGRETTE
Steps:
- Put the leeks in a steamer over about 1 inch of boiling water; steam until tender, 10 minutes or more. Transfer the leeks to a platter.
- While the leeks are steaming, make a vinaigrette: Whisk together the oil, vinegar,mustard, and shallot. Add a pinch of salt and a few turns of the pepper mill, then taste and add more vinegar, salt, or oil as necessary.
- Dress the leeks with the vinaigrette, scatter with the egg, and serve, lukewarm or at room temperature.
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LEEK AND QUAIL EGG SALAD RECIPE | POPSUGAR FOOD
From popsugar.com
Cuisine FrenchCategory Side DishesAuthor Anna Monette RobertsTotal Time 50 mins
- Whisk together vinegar, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Slowly drizzle in the oil while whisking constantly until the dressing is fully blended. Taste, and add more salt and pepper as needed. The vinaigrette should be thickened and homogenous with a fairly strong, sour flavor that will be balanced by the sweet leeks.
- Prepare the leeks by trimming the roots and dark green ends, so you're left with just the light green and white parts. Cut the leeks in half lengthwise and then crosswise, so they are each about 4 to 5 inches long. If the leek halves are wider than 1 inch, cut them in half again lengthwise. Rinse under cold running water, getting between the leaves to remove any dirt but keeping them intact. Tie the leeks in four bundles with kitchen twine. When the water is boiling, add the leeks. Reduce the heat to maintain a steady simmer, and cook until the leeks are very tender and sweet, 7 to 10 minutes. Drain in a colander in the sink until they are dry and cooled to just above room temperature.
- Arrange the leeks on a long platter, so they are all pointing in the same direction. Pour the vinaigrette down the center of the row of leeks, and sprinkle on the capers. Peel the quail eggs. Put the herbs on a small plate, and one at a time, roll the eggs in them to coat thoroughly. Slice the eggs in half lengthwise, and dot them on top of the leeks. Garnish with pepper, and serve family-style at the table.
LEEKS VINAIGRETTE RECIPE - TODAY.COM
From today.com
3.9/5 (24)Category Side Dishes
- Make a lengthwise cut in each leek, cutting through the green portion partway through into the white portion. Put the leeks in a large bowl of cold water and swish them vigorously to dislodge any sand or dirt. Let sit in the water for 5 to 10 minutes; the dirt will sink to the bottom. Remove the leeks carefully, leaving the grit in the bowl. Repeat two more times—leeks can get very sandy and gritty, and you want to be absolutely sure that you've cleaned them well.Fill a medium sauce-pot with water and add enough salt so the water tastes like seawater. Bring to a boil over high heat. Add the leeks to the boiling water and reduce the heat, if necessary, to maintain a brisk simmer. Cook until the leeks are quite tender when pierced, 8 to 10 minutes. Using a spider, gently lift the leeks out of the water, drain, and set aside to cool to room temperature. (I recommend using a spider rather than pouring the leeks and their cooking water into a colander to drain because on the off chance that
- TIP: For a slight enhancement of the dish, try adding a bit of finely chopped fresh tarragon at the end. It lends a delicate licorice note to the leeks.
- NOTE: If you're serving Leeks Vinaigrette as a brunch or lunch dish, the hard-cooked egg is a nice touch. However, if this is a side dish to a roasted chicken, you may chooseto skip the egg.
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Servings 8Total Time 45 mins
- Prepare a large bowl of ice water. In a large pot of boiling salted water, cook the leeks, covered, until tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice water to cool. Drain well, then transfer the leeks to paper towels to dry, cut side down.
- In a small bowl, whisk the vinegar with the shallot, mustard and tarragon. Slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Season the vinaigrette with salt and pepper.
- In a large skillet, heat the remaining 1/4 cup of olive oil. Working in batches, fry the speck over moderately high heat, turning once, until crisp around the edges, about 3 minutes. Drain on paper towels.
- Add the butter to the skillet and reduce the heat to moderate. Crack 2 eggs into the skillet and fry, basting the eggs with fat, until the whites are set and the yolks are still slightly runny, about 3 minutes. Transfer the fried eggs to a plate. Repeat with the remaining eggs. Season the fried eggs with salt and pepper.
LEEKS VINAIGRETTE RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 15 mins
- Boil or steam the leeks until just tender. While they are cooking make the vinaigrette: whisk the vinegar with the mustard, salt and pepper. Gradually whisk in the olive oil a tablespoon at a time. Taste and adjust the seasoning.
- Drain the leeks thoroughly, slice in half lengthways, then, while still hot, place in a shallow dish and spoon over the vinaigrette. Leave to cool, then scatter with the chopped egg and parsley.
LEEKS VINAIGRETTE WITH SOFT-BOILED EGGS ... - FOOD AND WINE
From foodandwine.com
Servings 4-6Total Time 1 hr
- Preheat the broiler and set a rack 6 inches from the heat. Cut 1 leek in half lengthwise. Separate the layers and arrange on a foil-lined baking sheet. Broil, turning occasionally, until burnt and crisp, 10 to 15 minutes; transfer the pieces to a plate as they char. Let cool, then crumble the pieces to make the leek ash.
- Meanwhile, tie the remaining leeks into 2 bundles of 4 with kitchen twine. Cook in a pot of unsalted boiling water until tender, 8 to 10 minutes. Cool the leeks in a bowl of ice water. Discard the twine and pat the leeks dry. Cut into 1/2-inch rounds and blot dry.
- In a large bowl, combine 3 tablespoons of the olive oil, 2 tablespoons each of the vinegar and orange juice and the orange zest. Add the leeks and turn to coat; season with salt and pepper.
- Cook the eggs in boiling water for 6 minutes, then transfer them to a bowl of ice water to cool, about 3 minutes. Peel the eggs and carefully separate the whites from the runny yolks. Chop the egg whites and transfer to a small bowl. Stir in the shallot, mint and 1 teaspoon of the vinegar and season with salt and pepper.
ASPARAGUS AND LEEK SALAD RECIPE | REAL SIMPLE
From realsimple.com
4/5 (2)Total Time 20 minsServings 4Calories 240 per serving
- Fill a large saucepan with water and bring to a boil. Add the leeks and simmer for 3 minutes. Add the asparagus and continue simmering about 3 minutes more, until both the asparagus and leeks are tender but green. Transfer both to a bowl of ice water to cool, then drain them, dry them, and arrange them on a serving platter.
- Combine the mustard, vinegar, and olive oil in a bowl. Spoon the vinaigrette over the leeks and asparagus. Top with the halved eggs and scatter with chopped capers and chives. Season generously with salt and pepper.
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