Leeks are one of my favorite things in the world, full stop. Perhaps the most underrated allium around, these versatile veggies are incomparable shapeshifters and add mild onion flavor to soups, roasted veggies, chicken, fish… I could go on and on. The truth is, leeks are a fantastic vegetable that deserve more recognition, and I am on a personal quest to give them the attention and praise they deserve!
This recipe takes its inspiration from the classic springtime dish known as Poireaux vinaigrette in France. In the classic dish, leeks are sliced lengthwise, poached until buttery tender, and topped with a dijon mustard and vinegar-based dressing. Here, all the elements of that classic recipe are present with the addition of toasted walnuts, tiny cornichons, and lots of dill. What could be better??
Note: make this a few hours in advance and let it sit at room temperature until ready to eat. The leeks will absorb the dressing and become more delicious the longer they marinate. Serve alongside simply roasted chicken or fish, or pile on top of baby arugula for a fantastic salad. Be sure to have some crusty bread on the side for swiping up any remaining dressing!
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Ingredients:
- 6 leeks
- 2 Tbsp. red wine vinegar
- 1/2 tsp. kosher salt
- 2 Tbsp. coarsely ground mustard
- 1 small shallot, peeled and finely diced
- 6 cornichons, roughly chopped
- Freshly ground black pepper, to taste
- 6 Tbsp. extra virgin olive oil
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup toasted walnuts, roughly chopped
Directions:
- Toast the walnuts: spread onto a foil or parchment paper-lined baking sheet and bake at 350°F for about 8 minutes, or until very fragrant and golden. Remove from oven and set aside to cool.
- Bring a large pot of water to a boil while you trim the leeks: cut off and discard the root ends and dark green tips of each leek. Discard any remaining leaves that are too tough. Once water is boiling, add a few pinches of kosher salt and place whole leeks in the water so they are completely submerged. Bring water back to a boil and cook leeks for 20 minutes, or until fork-tender.
- Meanwhile, make the vinaigrette: combine vinegar and salt in medium bowl and whisk until salt has dissolved. Add mustard, shallot, cornichons, and black pepper. Then, slowly add olive oil while constantly whisking. Continue whisking and streaming in olive oil until dressing is emulsified and glossy. Set aside.
- Remove leeks from water with a slotted spoon and allow to drain on paper towels or a kitchen cloth until cool enough to handle. If needed lightly press on leeks to squeeze out excess water. Cut leeks lengthwise into quarters and place on serving platter.
- Top leeks generously with vinaigrette, dill, and walnuts.
- Serve warm or at room temperature.
Sophie in the Kitchen 