This Burgundian classic dish combines fresh braised or boiled leeks with a tangy Dijon vinaigrette. It can be served as a starter prior to a full-bodied stew like coq au vin or boeuf bourguignon. I particularly enjoy serving it as a main lunch course with a crusty warm baguette. Afterwards I enjoy my favorite pungent cheese from the Burgundy region, Epoisses.The Dijon vinaigrette is enhanced with minced shallots and S&T Elegant Salad Blend. Leeks can be found year round in grocery stores making this recipe appropriate for all seasons. Serve with a simple French Chardonnay.
Recipe for Poireaux Vinaigrette (Braised Leek Salad)
4 large leeks, trimmed of rough ends – halved lengthwise
2 cups of water
Salt and pepper
4 tbsp vegetable oil
1 shallot, minced
1 tbsp S&T Elegant Salad Blend
1 tsp Dijon mustard
1 tsp Pommery grainy mustard
1 TBSP white wine vinegar or lemon juice
Clean trimmed leeks well by soaking in cold water. Rinse. Place leeks in boiling salted water, reduce to simmer, cover and braise for approx 15 minutes until cooked but still retain some texture integrity. If serving warm, set aside covered. If serving cold, shock the cooked leeks in a bowl of ice water. Drain well. Mix remaining ingredients to compose the vinaigrette. Plate the leeks and top with vinaigrette. Serves 2.