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January
2009
Leeks Vinaigrette
Poireaux Vinaigrette
photo by France Ruffenach
Leeks
are sturdy, surviving all winter through hard frost. Marinated in
vinaigrette, with some chopped hard boiled egg to pick up the
color, they are a popular appetizer all over France. They are best
served slightly warm.
Serves 4
to 6
-
6
leeks (about 2 pounds/900 grams total), both white and green
parts
-
Salt
and pepper
-
2
shallots, finely chopped
-
1
tablespoon chopped fresh parsley
-
2 hard
boiled eggs, finely chopped
Vinaigrette
-
2
tablespoons white wine or cider vinegar
-
1/2
teaspoon Dijon mustard
-
1/2
cup/125 milliliters/4 fluid ounces vegetable oil
-
Thin
string for tying
Trim the
leeks, leaving a little of the green. Split them lengthwise almost
to the root, fan them out, and wash thoroughly. Reshape and tie
the leeks in two even-sized bundles with two loops of string.
Bring a large pan of salted water to a boil, add the leeks and
simmer, uncovered, until they are very tender when poked with the
point of a knife, 15 to 20 minutes (leeks should always be
thoroughly cooked). Drain, rinse with warm water, and drain again
thoroughly. Discard strings and cut the leeks in 2- to 3-inch/5-
to 7-centimeter lengths. Pile them on a platter or individual
plates, arranging them on the diagonal, and cover to keep warm.
For the
vinaigrette, whisk the vinegar with the mustard, salt and pepper
in a small bowl for 30 seconds to dissolve the salt. Gradually
whisk in the oil so the dressing emulsifies and thickens slightly.
Whisk in the shallots and parsley, taste and adjust the seasoning.
Spoon the dressing over the center of the leeks, leaving the ends
uncoated. Sprinkle with the hard boiled egg, and serve warm or at
room temperature. The leeks can be cooked and the vinaigrette made
several hours ahead. Add shallot to the dressing and assemble the
dish just before serving.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007.
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