I don’t like stringy vegetables. Chalk it up to a fear of choking, but I’m convinced that something stringy will get caught in my teeth, I’ll swallow, and then it’ll be like a fisherman with a fishing line that’s dropped deep into my throat, blocking my airways, and killing me on the spot.
How’s that for an introduction to a leeks vinaigrette recipe? Well my husband, Craig, loves loves loves leeks, especially leeks vinaigrette. The best one we’ve ever tasted is the one from Bar Bete here in Brooklyn which, as seen here, has shavings of Parmesan all over the top, along with some golden raisins studded throughout.
Take a Leek
So yesterday, for lunch, I pulled some leeks out of the fridge and decided to recreate this winning take on Craig’s favorite dish.
Turns out that leeks vinaigrette is so easy to make, it’s almost a joke. After trimming the leeks, you cut the leeks in half vertically. Then you rinse under cold water, pulling all the flaps back to get all of the grit out, and then you boil in salted water for a few minutes.
Meanwhile, you make a punchy dressing with two kinds of Dijon, white wine vinegar, olive oil, salt and pepper.
Once you can pierce the thickest part of the leek with a sharp knife, you lift them out of the water, let them cool a bit, blot dry with paper towels, and then paint the dressing on.
That in and of itself would be a great lunch — stringiness notwithstanding — but I decided to add some toasted pecans, golden raisins soaked in warm water and vinegar, and lots of shaved Parm, just like the Bar Bete version (minus the nuts).
Somehow these ingredients transformed the leeks vinaigrette from something very simple and classic into a showstopper. But then I had the idea to add chopped parsley too.
I mean, you don’t have to add chopped parley. It just makes it pop even more.
And even though I saw my life flashing before my eyes as I ate this, we enjoyed every bite.
Leeks Vinaigrette with Pecans, Raisins, and Parmesan
Ingredients
Method
- Start by trimming and cleaning your leeks. Cut off the hairy end, but leave the root intact. Slice the leek in half vertically. Rinse under cold running water, being sure to peel back the layers to get rid of any dirt.
- Bring a wide pot of water to a boil and season with salt. Add the leeks and boil for several minutes, until a knife goes through the thick end easily. Lift out with tongs and allow to cool on a tray.
- Meanwhile, whisk together the mustards, white wine vinegar, and extra-virgin olive oil with a pinch of salt.
- Pat the leeks dry with paper towels, place on a platter, and brush on the dressing. Top with the pecans, the raisins, the Parmesan, and the parsley.
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