Leeks with Tangy Vinaigrette (Print Version)
# Ingredients:
→ Vinaigrette and Vegetables
01 -
6 long leeks (about 2 to 2 1/2 pounds total)
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1/4 cup extra virgin olive oil
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Bring a large, wide pot (12 inches) half-full of salted water to a boil (2 teaspoons of salt for 2 quarts of water). While the water heats, rinse visible dirt off the leeks. Pierce the leek just below the point where the shaft opens into leaves. Slice from the pierce point to the tip, ensuring the shaft stays whole. Open the leaves under running water to remove dirt. Trim dark green tops to 1-3 inches above the shaft and cut off roots closely for integrity.
02 -
Add cleaned leeks to the boiling water. Return to a simmer and lower the heat to maintain it. Cook for 8-10 minutes or until the thickest part of the leek can be pierced with a knife. If leeks are around an inch thick, they will slightly transition to an olive-green hue by 8 minutes. Thicker leeks may require extended cooking.
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Using tongs, carefully remove the leeks and transfer them to an ice water bath to halt the cooking process. Let cool fully.
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Remove leeks from the ice water bath and let them drain. Position them in a rimmed roasting pan at a slight angle to facilitate draining. Allow 10 minutes while preparing the vinaigrette.
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Combine olive oil, red wine vinegar, Dijon mustard, kosher salt, and freshly ground black pepper in a jar. Whisk thoroughly until emulsified.
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Place the leeks in a long, rimmed serving dish. Drizzle with prepared vinaigrette. Gently flip the leeks and drizzle more vinaigrette on the other side. Cover with plastic wrap and marinate for at least 2 hours or up to 3 days. Leeks taste best when marinated longer. Serve at room temperature.
# Notes:
01 -
For variety, cut marinated leeks crosswise into 1-inch segments and pair with roasted red bell peppers soaked in the same vinaigrette.