Braised Leeks with Mustard Vinaigrette

Ingredients

Equipment Needed

• •Large skillet or braiser with lid (12-inch)
• •Small whisk
• •Sharp knife

Instructions

1. 1

   Clean the leeks thoroughly

   Trim the root ends and the dark green tops from each leek, leaving only the white and pale green sections. Slice each leek in half lengthwise. Hold each half under cold running water, fanning the layers gently to flush out any grit hiding between them. Leeks grow in sandy soil and will hold that sand stubbornly if you do not wash them well. Shake off excess water and lay them cut side up on a clean towel.

   Save those dark green tops. They are too tough to eat here, but they add depth to vegetable stock.
2. 2

   Begin the braise

   Melt the butter in a large skillet or braiser over medium heat. When it foams and the foam begins to subside, arrange the leeks in a single layer, cut side down. Let them cook undisturbed for three to four minutes until the cut surfaces turn golden. You want color here, a light caramelization that will sweeten the finished dish.

3. 3

   Add stock and braise gently

   Carefully flip the leeks cut side up. Pour in the stock and add the salt. The liquid should come about halfway up the sides of the leeks. Reduce heat to low, cover the pan, and let the leeks braise gently for twenty to twenty-five minutes. They are ready when a knife slides through the thickest part without resistance. The layers should be silky, almost melting, but still holding their shape.

   If the liquid evaporates before the leeks are tender, add a few tablespoons of water. If too much liquid remains when they are done, remove the lid and let it reduce for a few minutes.
4. 4

   Make the vinaigrette

   While the leeks braise, whisk together the Dijon mustard, white wine vinegar, and minced shallot in a small bowl. Let the shallot soften in the acid for a few minutes. Then drizzle in the olive oil slowly, whisking constantly until the vinaigrette emulsifies and thickens slightly. Season with salt and pepper. Taste it. The mustard should be present and sharp, cutting through rather than disappearing.

5. 5

   Dress while warm

   Transfer the braised leeks to a serving platter, arranging them cut side up. Spoon the vinaigrette generously over the warm leeks while they can still absorb the dressing. The warmth opens the pores of the vegetable, letting the mustard and vinegar penetrate the layers. Scatter the chives and parsley over the top. Serve warm or at room temperature.

   These leeks are even better after resting for thirty minutes at room temperature, giving the flavors time to settle into one another.

Chef Tips

• •Look for leeks with a long white section and firm, tightly wrapped layers. Flabby leeks with loose outer leaves have been sitting too long.
• •The braising liquid, reduced, makes a lovely sauce on its own. Spoon a little over the leeks before adding the vinaigrette if you want more richness.
• •If you cannot find good leeks, large spring onions or fat scallions can be braised the same way, though they will cook faster.
• •A glass of crisp white wine, something with good acidity like a Muscadet or Sancerre, pairs beautifully here.

Advance Preparation

• •The vinaigrette can be made up to three days ahead and stored refrigerated. Bring to room temperature and whisk again before using.
• •Braised leeks can be prepared up to two days ahead, stored in their braising liquid, and rewarmed gently before dressing. They also serve beautifully at room temperature.
• •The complete dish improves after thirty minutes of resting, making it ideal for dinner parties when you need to get ahead.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g)