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Leek vinaigrette is very simple, but it’s so good. Serve at leisure with raw vegetables, quiches or savory cakes as the sunny days arrive.
I’m sharing this recipe with you because my foreign readers asked me for it, they are such fans of our wonderful French dressing and everything that is prepared with a vinaigrette.
So as sometimes seeing beautiful vegetables on the stalls at the market, a photo or a recipe makes us want it, I’ll give you my recipe for leek vinaigrette. Because the simplest highlighting the products is often the best.
For choosing and cooking leeks
Preferably choose very tender young leek shoots, otherwise only keep the white and light green part.
You can cook the leeks in salted water or steam them. How long does it take to cook leeks?
Difficult to say because the duration depends so much on the size which can range from single to quadruple. If they are large, I advise you to make an incision along almost the entire length (not all of them otherwise the pretty sections will fall apart) so that they cook thoroughly.
Cook them for 8 to 15 minutes depending on their size.
What vinaigrette and topping?
I served here by being very generous in minced shallot And chopped chives. I like it and it gives a nice presentation.
You can add a crumbled hard-boiled egg on it, it’s nice.
Or why not mix the crushed hard-boiled egg into the vinaigrette. I tested this for a green bean recipe wanting a different vinaigrette sauce. Only I can no longer remember where I saw this idea.
For the vinaigrette I kept it simple here: mix olive oil and rapeseed oil, wine vinegar and mustard.
I suggest mixing whole-grain mustard and Dijon mustard, it gives a slightly more velvety side to the whole-grain mustard and a vinaigrette sauce with a little more body. To be tested.
Serve at leisure with all kinds of quiches or savory cakes, such as this zucchini and feta cake or a cherry tomato flan or a homemade charcuterie like dried filet mignon.
I don’t know about you but in my family, when the good weather comes, we are used to making lots of preparations which we place as is on the table and everyone helps themselves according to their tastes or desires, day after day certain dishes are finished and others replace them, an infinite loop with lots of raw vegetables and simple dishes to combine with each other.
A pretty dish from the Trianon Palace in Versailles was ready for me for some photos. Superb, right? I would have kept it 🙂
Leek vinaigrette
Served as one of the elements of a plate of raw vegetables or alone as a starter, this traditional recipe is a pure pleasure. Soft leeks, a spicy vinaigrette sauce, shallots and fresh herbs.
To prevent sleep
Cook the leeks
Enjoy your food !
For lovers of classic recipes or dishes served simply like this with a good homemade vinaigrette, I have just shared with you how to prepare and cook artichokes, served whole to dip the leaves in a good vinaigrette of course.