Real Recipes From Real Home Cooks ®

leeks poached in vinaigrette

a recipe by
Baby Kato
Beautiful Shore Country, NB

A nice light starter for your next dinner party. Make this lovely dish in the morning and let it sit all day; it tastes even better the longer the flavors have to develop.

serves 8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For leeks poached in vinaigrette

  • 6 md
    leeks, tough outer layer removed, washed and rinsed
  • 2/3 c
  • 4 1/4 c
    chicken stock
  • 1/2 Tbsp
    dijon mustard
  • 1 Tbsp
    champagne or red wine vinegars
  • 1 md
    shallot, finely chopped
  • 4 Tbsp
    olive oil
  • 1 tsp
    fresh lemon juice
  • pinch
    sea salt
  • pinch
    white pepper
  • 1 tsp
  • 1/8 c
    extra virgin olive oil
  • 1/2 c
    dried bread crumbs with herbs
  • pinches
    sea salt and white pepper
  • 1/2 c
    lemon, (zest 1/2 lemon) finely grated
  • 1/8 c
    parsley finely chopped
  • 2 Tbsp
    mint, chiffonade

How To Make leeks poached in vinaigrette

  • 1
    Halve the cleaned leeks length ways, then slice each length in half across the width. Set aside until required. Add the butter to a frying pan, when the butter is foaming add the leeks. Cooking in batches, turn occasionally until golden about 5 minutes.
  • 2
    In a large pot bring the stock to a boil, then turn the heat to simmer, and cover the surface with a disc of baking paper (known as a cartouche). Poach the leeks for 25 minutes until very tender.
  • 3
    Next in a small bowl combine the mustard, vinegar, shallot, and sugar, mix well; taste then season with salt and pepper. Whisking continuously, slowly drizzle in the oil, then add the lemon juice. Set aside until required.
  • 4
    Put a small frying pan on medium heat and all the remaining oil. Next add the breadcrumbs, season with a pinch of salt and a pinch of pepper and stir until golden. Remove from heat and toss with the lemon zest and mint. Serve the moist leeks drizzled with the vinaigrette and sprinkled with the breadcrumb topping.