Poireaux Vinaigrette (Leek Vinaigrette)
Leeks in vinaigrette (poireaux vinaigrette) is an easy veggies sides for dinner. This very healthy leek side dish is gluten free, vegetarian and vegan. Low in calories but full with flavour, this is simple cooking at it’s best. This easy make ahead veggie sides is delicious warm or at room temperature. This French leeks recipe is great for serving at dinner parties or as an everyday side.
Ingredients
- 2-4 leeks about 700 grams (1.5 pounds)
- 6 cups (1 ½ liters) chicken stock or veggie stock or water
- Salt/pepper seasoning
Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
Garnish
- Fresh chopped chives
- Scallion or red onion
Instructions
- Cut off and discard the root end and most of the dark green tips of the leeks, keeping most of the light green part near the white.
- Pull away and discard any old and discoloured leaves.
- Cut the leeks in half lengthwise, leaving about 5 cm at the root end uncut.
- Thoroughly wash the leeks under cold running water, fanning out the layers to remove any trapped dirt. Drain well.
- Cut the leeks into 18 cm (7 inch) pieces. Tie each leek with twine, securing at both ends.
- Place the prepared leek into a large pot, add the stock or water and bring to the boil. Put the lid on the pot, turn down the heat and simmer for 40 – 50 minutes.
- Use tongs to remove the leeks from the stock, transfer to a wire rack placed on top of a tray and allow to drain and cool with the twine still in place.
- Combine the dressing ingredients in a small bowl and mix well and put aside.
- Arrange the cooled leeks on a serving platter, remove the twine then drizzle over some of the dressing. Garnish with a sprinkling of finely chopped red onion and chives then serve.
Notes
• Allow about 150 grams (5 oz) of leek per serve.
• Thoroughly wash the leeks under running water to remove any dirt trapped between the layers.
• Use vegetable stock if serving as vegan or vegetarian.
• Prepare the dressing up to 4 days in advance, store in an airtight container in the fridge until needed. Shake well before serving.
• If the vinaigrette is too thick for your taste, thin it down with a little of the stock before drizzling over the leeks.
• Poached leeks can be stored in the fridge in an airtight container for about 3 days.