Leeks Vinaigrette

Name: Leeks Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: Salt and black pepper to taste; 1 hard-cooked egg, minced or put through a coarse-mesh strainer; 1 teaspoon minced shallot; Salt and black pepper to taste; 1 pound leeks, preferably small and evenly sized, trimmed and cleaned; 1½ tablespoons sherry or other wine vinegar, or more to taste; 1 teaspoon Dijon-style mustard; 3 to 4 tablespoons extra virgin olive oil, to taste; 1½ tablespoons sherry or other wine vinegar, or more to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Leeks have an alluring, herbaceous flavor unlike any other allium, and this simple salad is a great way to show it off. With slight adjustments in cooking time and quantity of vinaigrette you could substitute scallions, ramps, or, for that matter, shallots or pearl onions.

Ingredients

1 pound leeks, preferably small and evenly sized, trimmed and cleaned
3 to 4 tablespoons extra virgin olive oil, to taste

Europe
France
Side dish
Gluten-free
Mediterranean
Vegetarian

Method

Put the leeks in a steamer over about 1 inch of boiling water; steam until tender, 10 minutes or more. Transfer the leeks to a platter.
While the leeks are steaming, make a vinaigrette: Whisk together the oil, vinegar, mustard, and shallot. Add a pinch of salt and a few turns of the pepper mill, then taste and add more vinegar, salt, or oil as necessary.