Equipment
Ingredients
Produce
- 4 leeks, medium size, white and light green parts only
- 20 g shallot, finely diced
- 10 g fresh parsley, finely chopped
Vinaigrette
- 30 ml red wine vinegar
- 15 g dijon mustard, smooth
- 75 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Trim the dark green tops and the hairy roots from the leeks, being careful to leave the root base intact so the leek holds together during cooking. Slit each leek lengthwise starting from the middle and slicing up through the green end. Wash vigorously under cold running water, fanning the layers to flush out all hidden dirt and sand.
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F. Add the prepared leeks and simmer gently until completely tender and easily pierced with a paring knife with zero resistance.
Carefully transfer the cooked leeks to a colander using tongs. Allow them to drain and cool to room temperature. Once cooled, gently press them with clean hands or against the side of the colander to expel excess water.
In a small mixing bowl, combine the Dijon mustard, red wine vinegar, kosher salt, and black pepper. Whisk continuously while slowly drizzling in the extra virgin olive oil to form a thick, stable emulsion. Fold in the finely diced shallot.
Arrange the pressed, room-temperature leeks on a shallow serving platter. Spoon the emulsified vinaigrette generously over the leeks, ensuring the dressing seeps into the slit layers. Let the dish rest at room temperature so the leeks can absorb the flavors.
Scatter the finely chopped fresh parsley evenly over the marinated leeks immediately before serving.
Chef's Notes
- Thoroughly washing the leeks is the most critical step of this recipe; even a small amount of sand hidden between the layers will ruin the eating experience.
- Leeks absorb flavor best at room temperature. Never serve this dish ice cold directly from the refrigerator, as the cold mutes the sharpness of the vinaigrette and solidifies the olive oil.
- Gently squeezing the cooked leeks is an essential but often overlooked step. Retained water will break your emulsion and dilute the punchy acidity of the dressing.
- Do not discard the dark green leek tops. Wash them well and keep them in a freezer bag; they provide an excellent foundational flavor for homemade vegetable or poultry stocks.
Storage
Refrigerator: 3 days — Store in an airtight container. The leeks will continue to marinate and flavor often improves on the second day.
Reheating: Do not reheat. Best served at room temperature, though it can be served slightly chilled.
