Braised & Chilled Leeks Vinaigrette Recipe

Preparation Steps

1. 1

   Prepare the Leeks

   Trim the roots and dark green tops from the leeks, leaving the white and light green parts. Cut them in half lengthwise and rinse thoroughly to remove any dirt.

2. 2

   Braised the Leeks

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks cut side down and cook until golden brown, about 5-7 minutes. Flip them over, add 1/4 cup of water, cover, and braise for 10-15 minutes until tender. Remove from heat and let cool.

3. 3

   Toast the Hazelnuts

   While the leeks are cooling, preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes, or until fragrant and slightly golden. Remove from the oven, let cool, and chop coarsely.

4. 4

   Prepare the Vinaigrette

   In a small bowl, whisk together the remaining olive oil, white wine vinegar, Dijon mustard, chopped parsley, salt, and black pepper to taste.

5. 5

   Combine and Chill

   Once the leeks are cool, place them on a serving platter, drizzle with the vinaigrette, and sprinkle with the toasted hazelnuts. Chill in the refrigerator for at least 30 minutes before serving.