Poireaux Vinaigrette Leeks Vinaigrette Food

POIREAUX VINAIGRETTE (LEEK VINAIGRETTE)

Steps:

• Cut off and discard the root end and most of the dark green tips of the leeks, keeping most of the light green part near the white.
• Pull away and discard any old and discoloured leaves.
• Cut the leeks in half lengthwise, leaving about 5 cm at the root end uncut.
• Thoroughly wash the leeks under cold running water, fanning out the layers to remove any trapped dirt. Drain well.
• Cut the leeks into 18 cm (7 inch) pieces. Tie each leek with twine, securing at both ends.
• Place the prepared leek into a large pot, add the stock or water and bring to the boil. Put the lid on the pot, turn down the heat and simmer for 40 - 50 minutes.
• Use tongs to remove the leeks from the stock, transfer to a wire rack placed on top of a tray and allow to drain and cool with the twine still in place.
• Combine the dressing ingredients in a small bowl and mix well and put aside.
• Arrange the cooled leeks on a serving platter, remove the twine then drizzle over some of the dressing. Garnish with a sprinkling of finely chopped red onion and chives then serve.

POIREAUX VINAIGRETTE (LEEKS VINAIGRETTE)

Steps:

• Trim off root ends of the leeks, but leave the bases solid and intact. Trim off green tops crosswise, leaving a base about five or seven inches long. Use the green parts of the leeks for soups and seasoning in other dishes. The trimmed weight is about 1 1/4 pounds.
• Using a sharp knife, split the leeks in half lengthwise, starting about two inches from the stem end and cutting through the leaves. Rinse the leeks well under cold running water to remove the dirt between the leaves. You may tie the leeks with string. Put the leeks in a casserole and add cold water to cover with salt to taste. Bring to the boil and simmer 10 to 15 minutes or until tender. The cooking time of the leeks will vary, depending on the size and age of the leeks. Take care never to overcook leeks or they will be mushy.
• Drain the leeks thoroughly and let stand until cool enough to handle, then press them between the hands to extract excess liquid.
• Split the leeks in half lengthwise and then in half crosswise. Arrange them neatly on a serving dish.
• Put the mustard, vinegar, salt and pepper to taste in a small bowl. Beat vigorously with a wire whisk. Gradually add the oil, beating constantly.
• Spoon the sauce over the leeks and sprinkle with finely chopped parsley.

WARM LEEKS VINAIGRETTE (POIREAUX TIEDES EN VINAIGRETTE)

Steps:

• Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in olive oil, whisking constantly, until well combined; set aside.
• Trim leeks to about 6 inches, leaving only white and light-green parts. Trim roots, and cut leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
• Place a metal steamer basket in a large saucepan. Fill with water up to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until leeks are tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place leeks in bowl with vinaigrette, and toss to combine. Serve hot or at room temperature.