French Leeks with Dijon-Shallot Vinaigrette & Toasted Hazelnuts
Aka Poireaux Vinaigrette. Tender leeks are gently simmered until silky, then dressed while slightly warm in a bright Dijon shallot vinaigrette. Toasted hazelnuts add a delicate crunch, while fresh parsley and lemon bring everything into balance. A humble vegetable prepared with a little French elegance.
Servings: 4
Calories: 185kcal
Ingredients
- 4 medium leeks
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 small shallot very finely minced
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- 2 tbsp toasted hazelnuts roughly chopped
- 1 tbsp fresh parsley finely chopped
- Sea salt and freshly ground black pepper
Instructions
- Prepare the leeks. Trim away the dark green tops and root ends, keeping the white and pale green portions intact. Slice each leek lengthwise from just below the top, leaving the base attached. Rinse thoroughly between the layers to remove any soil.
- Cook until tender. Bring a large pot of salted water to a gentle simmer. Add the leeks and cook for approximately 12–18 minutes, depending on their thickness, until completely tender when pierced with a knife.
- Drain and dry. Carefully lift the leeks from the water and place them on a clean kitchen towel. Allow them to drain well and cool until just warm.
- Make the vinaigrette. Whisk together the vinegar, Dijon, shallot, lemon juice, salt, and pepper. Slowly whisk in the olive oil until emulsified.
- Dress and serve. Arrange the warm leeks on a serving platter. Spoon the vinaigrette generously over them. Finish with toasted hazelnuts and fresh parsley.
- * A little variation: A few shavings of Parmesan or a soft-boiled egg make this a more substantial lunch.
Notes
Per serving:
Calories: 185 Protein: 3 g Fat: 13 g Carbs: 12 g Fiber: 2 g
A few little French cooking notes: Don't overcook: The leeks should be silky and tender but still hold their shape. Dress while warm: They absorb the vinaigrette beautifully. Make ahead: Cook and drain the leeks a few hours ahead. Refrigerate, then bring them toward room temperature before dressing and serving.