Leeks With Mustard Vinaigrette
Leeks are one vegetable that I haven’t used often. It isn’t that I do not enjoy leeks when I taste them in restaurants. Still, it is just a vegetable I am unfamiliar with preparing. My husband opened a new restaurant here in Naples, Florida, last November called Bicyclette Cookshop with a fabulous chef named Kayla Pfeiffer, who recently won Chopped on the Food Network. Kayla created a very eclectic menu for the restaurant that is getting rave reviews. One of her dishes is made of leeks and is absolutely delicious. Since I first tasted this dish, I have started experimenting with leeks in my kitchen.
This preparation is straightforward, as the leeks are boiled until tender and then dressed in a zesty vinaigrette. The leeks are then topped with garlicky crispy breadcrumbs for an easy vegetable side dish everyone will enjoy. Choose small to medium-sized leeks of the same size so that they will cook quickly. Choosing leeks of the same size will ensure that all the leeks will become tender simultaneously. If you wanted to serve these leeks as a light lunch, you could serve them topped with chopped boiled eggs. Leeks are commonly found in the spring, and this vibrant side dish would be a great option for your Easter menu.
Deborah Mele
Leeks With Mustard Vinaigrette
Leeks are dressed with a zesty vinaigrette and crisp topping in this spring side dish.
Ingredients
- 8 Medium Sized Leeks (About 4 Pounds)
- 3 Tablespoons Red Wine Vinegar
- 1/4 Cup Olive Oil
- 2 Tablespoons Dijon Mustard
- 1 Garlic Clove, Finely Minced
- Salt & Pepper To Taste
Topping:
- 3 Tablespoons Olive Oil
- 2 Cups Coarse Breadcrumbs
- 1/4 Cup Pine Nuts
- 2 Garlic Cloves, Minced
- Salt & Pepper To Taste
- 4 Tablespoons Fresh Parsley Leaves, Chopped
- 1/2 Cup Grated Parmesan Cheese
Instructions
- Trim the leeks of outer leaves and roots.
- Cut crosswise to remove green tops and white bottoms.
- Slice leeks longwise in half, then rinse under cold water to remove any sand.
- Bring a pot of lightly salted water to a boil.
- Add the leeks to the pot and simmer for about 8 minutes or until the leeks are tender when pierced with a knife.
- Blot dry with kitchen towels and arrange in one layer cut side up in a platter.
In a small bowl, whisk together the vinegar, oil, mustard, garlic, salt and pepper and set aside. - In a frying pan, heat the oil for the topping and once hot add the breadcrumbs and garlic.
- Cook over medium heat stirring continuously until the crumbs are golden brown.
- Dump the crumbs into a bowl and season with salt and pepper.
- Stir in the parsley and cheese.
- Whisk the vinaigrette again, then drizzle over the leeks.
- Arrange the crumb topping over the leeks, and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 563Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 11mgSodium: 1000mgCarbohydrates: 61gFiber: 5gSugar: 9gProtein: 13g
