Leek Vinaigrette or Poireaux Vinaigrette
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4-6 as a side dish
- 2 large leeks
- 150ml/5flozs extra virgin olive oil
- 60ml/2flozs sherry vinegar
- 20ml/0.7flozs balsamic glaze
- 2 cloves garlic, peeled and crushed
- 5-6 teaspoons caster or superfine sugar
- 2 teaspoons Dijon mustard
- 4 tablespoons crispy fried shallots
- 2 tablespoons finely chopped chives
Step 1 - Trim the top off the leek and trim the base of the leek of the tendrils (I use a pair of scissors for that) and remove the outermost layer. Place a large pot of salted water onto boil. Cut the leek into three equal lengths and simmer the leeks in the water for 15-20 minutes (depending on how fat they are). You want the layers separated when you pick them up out of the water. Drain on a double layer of paper towels and allow to become cool enough to handle. You can cook the leeks up to 3 days ahead of time.
Step 2 - Place the olive oil, vinegar, balsamic glaze, sugar and mustard in a jar and place the lid on tightly and shake to combine. Taste for seasoning. You can store this in the fridge for up to 3 days if you want.
Step 3 - To serve, slice the leeks in half lengthways (I find it easiest to stand the leek on its end and cut down). If the outer layer falls off so be it, it wasn't meant to be. Place cut side up or down (it's your preference, it's your party) on a platter (or two, the platter pictured was one leek) and then brush the top with the vinaigrette. Then spoon the vinaigrette around the leeks. Sprinkle with crispy fried shallots and chives and serve. But you don't have to serve it straight away.