Braised Leeks Vinaigrette

30 minutes prep 30 minutes active cooking 1 hour total

Makes 4-6 servings

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About as classique as you can get...

Leeks Vinaigrette is our favorite kind of dish for a few reasons. First, the ingredients are common and inexpensive; second, it’s deadly simple to make; and third, well… it’s so, so delicious. Searing and braising the leeks imparts depth of flavor and turns them into a soft, mildly sweet marvel that plays wonderfully off the sharp mustard dressing, salty olives, and earthy capers. The result is both somehow rustic and refined, a party-worthy platter of old school delights that punches well above its weight.

What You'll Need

Ingredients

4-6 smallish Leeks
3 tablespoons, divided Everyday single varietal olive oil
A couple of big glugs of good dry white wine
To taste, Italian fine sea salt
4-6 soft boiled, to serve farm fresh eggs
1-2 cups Good quality chicken or vegetable broth
2-3 tablespoons Bornibus Dijon Mustard
1 tablespoon capers in sea salt
1 tablespoon Katz Trio Red Wine Vinegar
2 tablespoons oil cured olives
Parsley, chopped to serve

Equipment

Chef’s Knife
Cutting Board
Large pan
Tongs
Mixing bowl
Whisk
Measuring cups
Measuring spoons

What you'll have to do

Step 1

Trim Leeks: remove the root end and green tops and any tough outer layers. Slice in half lengthwise and soak in a water bath for 5 mins, swirling to dislodge any grit or dirt hiding in the leaves. Remove and pat dry.

Step 2

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. When hot, add the leeks face side down and cook for a few minutes.

Step 3

When the leeks have sufficiently browed, flip them over; add a big glug of wine, a healthy pinch of salt, a few grinds of black pepper, and enough broth to just cover them. Bring to a boil, then turn down to medium and maintain a simmer until the leeks are soft but not melting (they should yield to a butter knife), 10-30 minutes.

If you’d like to add hard boiled eggs, now is the time to cook those.

Step 4

While the leeks are simmering, make the dressing: in a bowl, stir together 2-3 tablespoons mustard, 1 tablespoon vinegar, remaining 1 tablespoon olive oil, and freshly ground black pepper to taste (you want a thick consistency). Fold in the chopped capers.

Step 5

When the leeks are cooked through, transfer to a plate and cool (you can pop in the fridge or freezer to speed up the process).

Step 6

When the leeks are cool, add them to the mixing bowl and thoroughly coat them in the dressing. Arrange the dressed leeks on a platter and sprinkle the chopped olives and parsley over the top. If using the eggs, quarter them and garnish the platter with them.