LEEKS VINAIGRETTE
4 servings
If possible, use thin leeks for this classic French first course. The cooking liquid is turned into a mustard vinaigrette.
Trim and clean:
- 16 baby leeks (about ¾ inch thick), or 4 large leeks, trimmed, quartered lengthwise, and well cleaned
Heat in a large skillet over medium-high heat until hot but not smoking:
- ¼ cup olive oil
Add the leeks in batches and cook, turning, until golden brown, about 10 minutes. Return all the leeks to the skillet and add:
- 1 cup chicken stock or broth
- ¼ cup dry white wine
Cover and cook, turning occasionally, until the leeks are tender, about 8 minutes. Transfer to a serving platter. Add to the skillet:
- ¼ cup chicken stock or broth
- 2 teaspoons red wine vinegar, or to taste
Cook, stirring, for 3 minutes. Remove from the heat and stir in:
- 2 teaspoons minced parsley
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Pour the vinaigrette over the leeks and let cool. Serve at room temperature, garnished with:
- Minced chives
- (1 Hard-Boiled Egg, pressed through a medium-mesh sieve)