Poireaux Vinaigrette Recipe

Preparation Steps

1. 1

   Prepare the Leeks

   Trim the roots and dark green tops of the leeks, then slice them in half lengthwise. Rinse thoroughly under cold water to remove any dirt or grit.

2. 2

   Cook the Leeks

   In a large pot of salted boiling water, blanch the leeks for about 5-7 minutes until tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again.

3. 3

   Toast the Hazelnuts

   In a dry skillet over medium heat, toast the hazelnuts for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and chop coarsely.

4. 4

   Make the Vinaigrette

   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

5. 5

   Assemble the Dish

   Arrange the blanched leeks on a serving platter, drizzle with the vinaigrette, and sprinkle the toasted hazelnuts and chopped parsley on top.

6. 6

   Serve

   Serve the Poireaux vinaigrette at room temperature as a refreshing appetizer or side dish.