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Leeks Vinaigrette, Remixed
Ingredients
Directions
Ingredients
4
eggs
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2
large leeks (about 3 cups once sliced)
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1 tbsp
red wine vinegar
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1 tbsp
Dijon mustard
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1 tbsp
olive oil
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¼ c
picked parsley leaves
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2 tbsp
crushed toasted hazelnuts
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salt and black pepper to taste
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Leeks Vinaigrette, Remixed

This recipe is a reinterpretation of leeks vinaigrette, the French bistro classic that’s basically a spruced-up bowl of onions. Here, the approach is serving the dish as a fresh salad, in contrast to the classic marinated vegetable feel. Sliced leeks are cooked quickly, offering the squeaky snap of a just-cooked green bean, holding on to the freshness and texture that leeks have to offer without surrendering the “if this is wrong, I don’t want to be right” appeal of everything that’s cool and French and charmingly askew.

2-4 servings

  1. Bring 2 quarts of generously salted water to a simmer in a medium saucepan and delicately lower in the eggs. Simmer the eggs for 7 minutes, remove, and allow to cool to room temperature.
  2. Remove the outermost few layers of the leeks, and trim off the darkest green parts. Slice on a bias into ¼-inch-thick, slightly oblong rounds, and briefly submerge them in a bowl of water to remove any dirt between the layers.
  3. Blanch the sliced leeks in the simmering water for 2–3 minutes. Once just tender but still vibrant and retaining some shape, remove the leeks with a slotted spoon or strainer and lay them out on a towel to drain excess water. (This step is crucial to achieving the correct texture of the vinaigrette.)
  4. In a large bowl, whisk together the vinegar, mustard, and olive oil. Add the leeks and parsley, and season with salt and black pepper, tossing to coat.
  5. Carefully peel the eggs, doing your best not to break them. (If you do, just tell your guests they’re “torn eggs.”)
  6. Spread the dressed leeks over a large plate in one layer. Cut the eggs in half and arrange them over the leeks, then sprinkle the chopped hazelnuts over the top.

Matt Trueherz

Matt Trueherz is a writer and recipe developer based in Portland, OR. He draws from a decade of cooking in award-winning restaurants to interpret their philosophies for the home cook.