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Poireaux Vinaigrette — Tender Leeks with Mustard Dressing
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Source: https://recipheon.com/en/recipes/snacks/poireaux-vinaigrette-tender-leeks-with-mustard-dressing
About this recipe
Poireaux vinaigrette is a French appetizer of tender leeks with mustard vinaigrette, shallot and chives. Cooked until soft, the leeks keep their long shape, while a bold dressing of smooth Dijon mustard and wine vinegar balances their mild sweetness. Wash carefully between the layers, where grit often collects. After cooking, let the leeks drain thoroughly before adding the vinaigrette so the dressing coats the leaves rather than mixing with water on the plate. Serve lukewarm after a short cooling period. These quantities make four appetizer servings.
Ingredients
Leeks for cooking
600 g raw white and pale green leek sections, about 3 cm in diameter, weighed after removing root fibers, damaged leaves and tough dark green parts
2 l water for cooking the leeks, drained after cooking
12 g fine salt, divided: 10 g for the cooking water that is discarded and 2 g for the vinaigrette
Mustard vinaigrette
45 ml neutral-flavored refined rapeseed oil
15 ml red wine vinegar, 6% acidity
15 g smooth Dijon mustard, without whole seeds
25 g raw shallot, weighed after peeling
5 g fresh chives
0.5 g ground black pepper
Steps
Trim the root fibers close to the base, keeping the firm base intact, and remove the tough dark green leaves. Keep white and pale green sections about 15–18 cm long. Slit each leek lengthwise from the top to about 1 cm above the bottom base so the layers stay attached. Fan them open under cold running water and thoroughly rinse soil and grit from every crevice.
AI-generated Bring 2 l water and 10 g salt to a boil in a wide pot. Arrange the leeks as flat as possible, submerge them and reduce the heat once the water returns to a boil. Simmer gently for about 15–20 minutes, until a thin knife easily enters the thickest white part and the leaves are soft and flexible. Avoid a vigorous boil, which tears the layers; prepare the vinaigrette while the leeks cook.
Very finely chop the shallot and thinly slice the rinsed, dried chives. In a small bowl, mix the vinegar with the smooth mustard, the remaining 2 g salt and the pepper. Gradually pour in the oil, beating vigorously with a whisk or fork until evenly emulsified. Stir in all the shallot and chives.
Carefully lift the tender leeks with a wide slotted spoon, supporting their length, and transfer to a large colander. Discard the cooking water and leave the leeks for about 10 minutes to drain and cool to lukewarm. Before moving them to a platter, gently blot their undersides with paper towels; do not squeeze them and do not tear the soft leaves.
Arrange the lukewarm leeks on a platter or divide among four plates. Stir the vinaigrette again and pour over the leeks, using all the dressing, including the shallot and chives. Gently open the cooked layers with a spoon so the vinaigrette reaches between the leaves too. Serve immediately as four appetizer portions.
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