Poireaux En Salade Leeks Vinaigrette
Elevate your salad game with the elegant simplicity of Poireaux en Salade, a classic French dish featuring tender poached leeks dressed in a tangy Dijon vinaigrette. This recipe highlights the delicate, sweet flavor of leeks, which are gently simmered until perfectly soft yet structured. A flavorful vinaigrette, made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of honey, is whisked to perfection and enriched with fresh parsley, finely minced shallots, and optional capers for a briny kick. Ideal as a light appetizer or a sophisticated side dish, this leek salad is versatile enough to be served warm, chilled, or at room temperature. Ready in just 35 minutes, it’s a delightful blend of fresh ingredients and French culinary flair that will impress at your next dinner soirée.
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Recipe Information
Ingredients
- 6 stalks leeks
- 8 cups water
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon honey
- 2 tablespoons fresh parsley
- 1 small shallot
- 0.25 teaspoon black pepper
- 1 tablespoon capers (optional)
Instructions
Start by trimming the leeks. Remove the dark green tops and the root ends, leaving only the tender white and light green parts. Slice them in half lengthwise and rinse thoroughly under cold water to remove any grit or dirt trapped between the layers.
Bring 8 cups of water to a gentle boil in a large pot. Add the salt to the water.
Carefully lower the prepared leeks into the boiling water. Cook for 12-15 minutes, or until the leeks are tender but still hold their shape.
While the leeks are cooking, prepare the vinaigrette. In a small bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, and black pepper. Whisk until emulsified.
Finely mince the shallot and fresh parsley. Stir them into the vinaigrette. Add optional capers if desired.
Once the leeks are tender, carefully remove them from the pot using tongs or a slotted spoon. Place them on a clean towel or paper towels to drain and cool slightly.
Once cool enough to handle, arrange the leeks on a serving platter. Drizzle the vinaigrette over the leeks, making sure they are well coated.
Sprinkle a little extra minced parsley over the top for garnish. Serve warm, at room temperature, or chilled as desired.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 27.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
