Equipment
Ingredients
Leeks
- 4 leeks, medium size, trimmed of dark green tops
- 15 g kosher salt
Vinaigrette
- 30 ml red wine vinegar, room temperature
- 15 g dijon mustard, smooth
- 15 g shallot, finely minced
- 75 ml extra-virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Garnish
- 5 g flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Trim the dark green, tough tops and the very bottom hairy root end from the leeks, keeping the base intact so the layers hold together. Slice them in half lengthwise. Wash thoroughly under cold running water, fanning the layers gently to remove all trapped dirt and sand.
Bring a large pot of water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit. Add the 15g of kosher salt. Carefully lower the leeks into the water and cook until completely tender when pierced with the tip of a paring knife.
Use tongs to carefully remove the leeks from the water and transfer them to a colander. Let them drain for a few minutes, then gently press them with the back of a spoon or your hands to extract as much excess water as possible without crushing them.
In a small mixing bowl, combine the red wine vinegar, Dijon mustard, minced shallot, salt, and black pepper. Whisk vigorously to combine and dissolve the salt.
While whisking continuously, slowly drizzle the extra-virgin olive oil into the vinegar mixture. Continue whisking until the dressing is thick, creamy, and fully emulsified.
Arrange the warm, drained leeks cut-side up on a serving platter. Generously spoon the emulsified vinaigrette over the leeks.
Let the dressed leeks rest at room temperature for at least 30 minutes to allow the layers to absorb the vinaigrette. Sprinkle with finely chopped flat-leaf parsley just before serving.
Chef's Notes
- The secret to a great Poireaux Vinaigrette is dressing the leeks while they are still warm. The heat opens the cellular structure of the leek, allowing it to drink in the acidic vinaigrette much more effectively than if they were cold.
- Do not skip the step of gently squeezing the cooked leeks. Leeks act like sponges when boiled, and excess water will immediately break your beautiful vinaigrette and dilute the seasoning.
- Dijon mustard acts as an emulsifier here, binding the oil and vinegar together. Using cold ingredients can break an emulsion, so ensure your oil and vinegar are at room temperature.
- For a traditional non-vegan variation known as 'Poireaux Vinaigrette Mimosa', top the finished dish with a finely grated hard-boiled egg.
Storage
Refrigerator: 3 days — Store leeks and vinaigrette together in an airtight container. Bring to room temperature before serving as cold mutes the flavors.
