Steamed Leeks Peas With Herby Vinaigrette Food

BRAISED LEEKS, PEAS, AND LETTUCE

Steps:

• Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
• Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

LEEKS VINAIGRETTE

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.

BUTTERED PEAS & LEEKS

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

GRILLED LEEKS WITH HERBED VINAIGRETTE

Steps:

• Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper towels. (The leeks may be prepared up to this point 1 day in advance and kept covered and chilled). Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks as they are grilled to a platter and keep them warm, covered. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on a baking sheet in a preheated 350°F. oven for 10 minutes, or until they are heated through.)
• Make the vinaigrette:
• In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the herbs, the bell pepper, and the olives.
• Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.