Leeks Vinaigrette with Walnuts

This simple and traditional dish is as delicious as a more sophisticated hors d’oeuvre.  This dish is a common find in Bistro cuisine, as by definition Bistro cooking must be easy, simple, fast and be able to be prepared in advance so it can be served quickly.  My cooking instructor from the Ritz once said that the French inherited the term Bistro in the time of Russian occupation of Paris, where ‘bistro’ means ‘quickly’, when Russians wanted to have a meal under two hours. At home, “Poireaux Vinaigrette” was a classic in my mom’s cooking repertoire.  Served as a common started for a lunch or a perfect opener for entertaining, it is also a great time saver as it can be prepared ahead of time.

20131020-091839.jpgCombining the leeks with walnuts and shallots adds texture and complimentary tastes. Look for young tender leeks as they’ll have a more delicate flavor. If you don’t find young leeks and the dark green parts are too tough, you can simply cut them off and use only the white/light green parts of the leeks for this recipe.  Then you can always use the dark trimmings sautéed or added to vegetable stock.

20131020-091926.jpgIngredients for 4 servings:
2 leeks
1/2 shallot
1/2 cup whole walnuts
2 tsp grainy mustard from Dijon ‘moutarde à l’ancienne’
2 tsp white wine vinegar
5 Tbsp olive oil (or more as needed)
Freshly ground sea salt and black pepper
A few parsley springs

20131020-092532.jpgCut the leeks in half lengthwise and rinse thoroughly to remove any dirt or sand that might be stuck between the leaves or on the bottom roots, where the leaves are attached. Trim the bottom roots slightly making sure the leaves remain attached.  You can further trim the roots after the leeks are cooked.

20131020-092608.jpgTrim the dark green tips as much as needed to keep only the more tender parts.

20131020-092653.jpgBring a large pot of salted water to a boil and plunge the leeks, bottom of the leeks in first.

20131020-092759.jpgAs soon as the leeks become soft enough to be more malleable (within the first minute), submerge the entire leaves and cook until tender, about 8-10 minutes.

20131020-092846.jpgRemove the leeks from the pot with tongs and set in a colander to drain.  Save the broth for soups or cooking lentils, quinoa, etc.

20131020-092948.jpgOnce the leeks have drained completely, set them on paper towels and pat them dry to absorb any excess water.

20131020-093056.jpgPeel and chop the shallot finely.

20131020-093247.jpgPlace the mustard, vinegar, salt and pepper in a small bowl and mix thoroughly to blend all ingredients.

20131020-093328.jpgWhisk in the olive oil and add in the chopped shallots.

20131020-093503.jpgFinish trimming the root ends of the leeks.

20131020-093551.jpgArrange a leek onto each plate.

20131020-093708.jpgChop the parsley and walnuts.

20131020-093753.jpgPout the vinaigrette generously onto each leek.  Liberally sprinkle with walnuts and parsley. Enjoy!

Advertisements

2 thoughts on “Leeks Vinaigrette with Walnuts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s