Leeks Vinaigrette Food

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LEEKS WITH DIJON VINAIGRETTE



Leeks with Dijon Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 medium leeks, dark green tops trimmed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon water
3/4 teaspoon kosher salt, plus additional for salting water
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 teaspoons chopped fresh tarragon leaves, optional

Steps:

  • Game Plan: Make the vinaigrette while the leeks cook.
  • Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
  • Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mustard     Appetizer     Side     Braise     Vegetarian     Quick & Easy     Leek     Fall     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

6 medium leeks (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1/2 teaspoon kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup low-salt chicken stock
5 sprigs thyme
2 tablespoons chopped flat-leaf parsley, divided
1 tablespoon coarse-grained Dijon mustard
1 tablespoon white wine vinegar
2 hard-boiled eggs, whites and yolks separated and chopped

Steps:

  • Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
  • Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
  • Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
  • Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

CLASSIC LEEKS VINAIGRETTE



Classic Leeks Vinaigrette image

For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 small leeks, about 1 pound
Salt and pepper
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers
8 to 12 cornichons
12 olives, such as niçoise, oil-cured black or green picholine
2 hard-cooked eggs, halved lengthwise

Steps:

  • Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
  • Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
  • Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
  • Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams

LEEKS WITH WALNUT VINAIGRETTE



Leeks with Walnut Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 12 servings

Number Of Ingredients 0

Steps:

  • Trim the tough dark green tops and stem ends of 12 leeks, but keep the bases intact. Halve lengthwise and rinse well. Boil in salted water until tender, about 10 minutes. Drain and cool in a bowl of salted ice water, then drain and pat dry. Whisk 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 1/3 cup walnut oil and drizzle over the leeks. Top with chopped toasted walnuts and chopped parsley.

LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON



Leeks in Vinaigrette with Walnuts and Tarragon image

Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Leek     Walnut     Mustard     Vegetarian     Vegan     Wheat/Gluten-Free     Tarragon

Yield 8 servings

Number Of Ingredients 10

1 cup walnuts
1/2 cup extra-virgin olive oil
Kosher salt
6 large leeks, tough outer layer removed
1 garlic clove, finely grated
1/4 cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon whole grain mustard
1/3 cup coarsely chopped tarragon
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
  • Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won't be rounds, but that's okay). Rinse well.
  • Cook leeks in a large pot of boiling salted water until meltingly tender, 12-15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
  • Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
  • Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
  • Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
  • Do Ahead
  • Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

LEEKS VINAIGRETTE WITH BURRATA CHEESE AND MUSTARD



Leeks Vinaigrette with Burrata Cheese and Mustard image

Categories     Cheese     Mustard     Side     Bake     Lunch     Mozzarella     Lemon     Leek     Healthy     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 19

Breadcrumbs:
2 tablespoons mustard seeds
1/4 cup whole grain Dijon mustard
1/4 cup dry white wine
1/4 cup canola oil
1/2 16-ounce loaf country white bread, crusts trimmed, bread diced
Vinaigrette:
1/3 cup fresh lemon juice
1/3 cup whole grain Dijon mustard
1 teaspoon finely grated lemon peel
2/3 cup olive oil
Leeks:
8 medium leeks, each cut to 6-inch lengths, root ends trimmed
11/2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil
4 large fresh thyme sprigs
1 large lemon, cut into very thin rounds
Chopped fresh Italian parsley
16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced

Steps:

  • For breadcrumbs:
  • Preheat oven to 250°F. Toast mustard seeds in skillet over medium heat until beginning to darken and pop, about 5 minutes; transfer to bowl and cool. Grind seeds to powder in spice mill.
  • Whisk whole grain mustard, wine, oil, and ground mustard seeds in medium bowl. Season mustard coating with salt and pepper. Toss bread pieces and coating in large bowl to coat evenly. Spread bread out on rimmed baking sheet.
  • Bake bread pieces until dried and slightly colored, stirring occasionally, about 1 hour 15 minutes. Cool completely. Using potato masher, coarsely crush bread on sheet. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm in 350°F oven 4 to 5 minutes before using.
  • For vinaigrette:
  • Place first 3 ingredients in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Bring to room temperature and rewhisk before using.
  • For leeks:
  • Position rack in center of oven and preheat to 450°F. Cut leeks in half lengthwise. Rinse under cold water to remove any grit between layers; drain on paper towels. Arrange leeks, cut side down, in single layer in 13x9x2-inch glass baking dish. Pour broth over; drizzle with oil. Top with thyme sprigs and lemon slices. Cover dish tightly with plastic wrap, then foil.
  • Bake leeks 35 minutes. Uncover; discard lemon. Bake leeks uncovered until very tender and browned, and liquid is almost evaporated, about 50 minutes. Cool 15 minutes. Serve or let stand up to 2 hours
  • Arrange 2 leeks on each plate; sprinkle with vinaigrette, breadcrumbs, and parsley. Arrange cheese alongside.

LIGHT LEEKS VINAIGRETTE



Light Leeks Vinaigrette image

This classic French dish makes a light appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

6 medium leeks (about 2 1/4 pounds)
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Salt and pepper

Steps:

  • Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
  • Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
  • Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
  • In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Categories     Salad     Mustard     Vegetable     Sauté     Thanksgiving     Quick & Easy     Salad Dressing     Vinegar     Bacon     Ham     Leek     Winter     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

8 medium leeks (3 1/2 pounds)
2 teaspoons salt
2 oz thinly sliced pancetta, chilled
5 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh flat-leaf parsley

Steps:

  • Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
  • Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
  • While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
  • Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.

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  • Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
  • Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
  • Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
  • DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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