Poireaux Vinaigrette
Whole leeks poached until completely soft, pressed, and dressed while warm with a mustard vinaigrette. Served cold, and the pressing is what makes it.
Photograph credit: Poireaux vinaigrette by fred_v · CC BY 2.0 · Flickr
What to Put on the Table With Poireaux Vinaigrette
- Baguette
- Charcuterie
- A dry white
Making Poireaux Vinaigrette, Step by Step
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Split the leeks lengthways to within 2 cm of the root end and wash out the grit under running water, fanning the layers.
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Simmer them in well-salted water 20 minutes, until a knife meets no resistance at the thickest part. They should be completely soft.
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Lift them out and lay them in a single layer on a tea towel. Cover with another towel, put a tray on top and weight it.
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Press 20 minutes, until they have given up their water and flattened.
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Whisk the mustard and vinegar, then add both oils in a stream to make a thick vinaigrette. Season.
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Lay the still-warm leeks on a plate and spoon the vinaigrette over them generously.
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Scatter with the chopped egg (if using), parsley and shallot and leave to come to room temperature before serving.
Related guides: Prep, cook and total time · Ingredient substitutions.
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A Few Notes
Press them. Unpressed leeks water down the dressing.
Cook them properly soft — no squeak.
Dress warm, serve cool.
Storing and Reheating
Refrigerated for 3 days. Bring back to room temperature; the dressing sets in the fridge.
Poireaux Vinaigrette: Your Questions Answered
How long does Poireaux Vinaigrette take to make?
15 minutes of preparation and 20 minutes of cooking, plus 20 minutes of pressing, so allow 55 minutes from start to finish. The method also needs time for coming to room temperature, which it does not time, so treat that as a minimum. The recipe serves 4.
Poireaux Vinaigrette Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source; sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.
Vegan when made without the hard-boiled egg.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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