Chef Tse: Leeks Vinaigrette

Leeks Vinaigrette
When my husband first made me this dish I have to admit, I was rather skeptical. But one bite and I was hooked! Although this dish sounds unusual, all the ingredients come together to create a symphony in the mouth. Since leeks are grown in sandy soil and have multiple layers they can be rather dirty, so wash them well!

Serves 4

  • 8 medium leeks, white and light green part only, outer layer removed, cut in half lengthwise and washed well
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons shallot, minced
  • 2 tablespoons cornichons (mini pickles), minced
  • 2 tablespoons capers, chopped
  • 2 tablespoons parsley, chopped
  • 1 hard boiled egg, chopped
  • Salt and pepper

Bring a large pot of boiling salted water to a boil. Add leeks and cook 10 to 12 minutes until tender when pierced with a fork. Drain well and pat dry with paper towels. In a small bowl, whisk together vinegar, mustard, salt and pepper. Slowly whisk in oil. Add shallot, cornichons, capers, parsley and egg. Mix well. Lay 4 leek halves on 4 plates. Spoon vinaigrette over top. Serve immediately.

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