Poireaux Vinaigrette

11 05 2009

This is one of those ultra-complicated Classic French recipes. 

Leeks + Vinaigrette...

I kid, leeks vinaigrette are every bit as uncomplicated as they sound.  Two ingredients: leeks, vinaigrette.  (Please, trim, halve, and wash your leeks very well before cooking them.  And I’m saying vinaigrette is one ingredient, because counting the oil, vinegar, salt, pepper, etc. as separate ingredients just seems a little nit-picky to me, especially when they are all pantry items.  It’s not like any shopping is required.)  My point is, if you have leeks in the house, you can make this.

Traditionally the leeks for leeks vinaigrette are boiled, but I’ve had some very bad versions of this dish in mediocre cafés, where the soggy, grayish leeks swim in a pool of industrial vinaigrette.  Maybe you have, too.  If so, I urge you to give these a second chance.  I think we’ve all learned some valuable lessons about the comparative merits of boiling and roasting vegetables.  So I roast mine.

... + broiling = delicious side dish

Broil, to be more exact.  I drizzle them with a little vinaigrette (one made with tarragon vinegar and hazelnut oil is nice) both before and after cooking, and voilà, instant side dish!  Don’t tell the French I’m suggesting improvements on their classics, but I bet these would be great on the grill, too, what with summer fast approaching.  Just be judicious with the vinaigrette before cooking – you don’t want drips and flare-ups stealing the show.  And it doesn’t even have to be leeks!  Try this treatment with other seasonally appropriate vegetables – asparagus and green beans are two of my favorite candidates.  Of course, now we’re veering even further away from the original, but it just goes to show that a little technique goes a long way.

Originally published on Croque-Camille.




5 responses

11 05 2009

Tarragon vinegar and hazelnut oil, WOW!

I roasted leeks as the base for the intricate chicken thigh recipe from Sunday Suppers at Lucques. They were great on their own and I have forgotten to do them again as just a side dish. Leeks are fabulous.

And thanks for reminding me I need to make green beans, as the season for them is finally here.

11 05 2009

Sometimes the simplest recipes are the best, I can just see these as a delicious side dish for roast chicken.

12 05 2009

I’m a vegetable roaster, too, and I often like to finish with a quick broil. Great idea, gorgeous execution.

12 05 2009

You kitchen rebel you! What do you MEAN they’re not boiled?? Um, just kidding, this looks really good 🙂

12 05 2009

Melissa – My stash of oils and vinegars is just slightly out of control. 🙂 Grren beans take particularly well to roasting. If you crisp them slightly with just a bit of olive oil, they eat like French fries.

Sam – That’s exactly what we last ate them with!

Trisha – Thank you!

Hopie – You can’t fool me, I know how much you love boiling. 😉

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