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Broiled Leeks Vinaigrette

A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don’t use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.

Ingredients

  • 8 medium leeks, about 4 pounds
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper
  • Extra-virgin olive oil
  • 2 cups coarse breadcrumbs
  • 2 tablespoons chopped thyme
  • ½ cup grated Parmesan
  • 4 tablespoons chopped parsley
  • 3 hard-cooked eggs (9-minute eggs), roughly chopped
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      670 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 105 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 24 grams protein; 149 milligrams cholesterol; 820 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Bring a large pot of salted water to a simmer. Prepare the leeks: Trim leeks of outer layer and roots. Cut crosswise to divide leeks into white bottoms and green tops (remove and discard the tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Lift from water and drain.
  2. Add the white pieces to the pot and simmer for 8 to 10 minutes. Using tongs, remove the white pieces, then cook the green pieces for 4 to 5 minutes. Both white and green pieces should be tender when probed with a paring knife. Blot dry. Transfer to a baking dish in one layer. Let cool.
  3. Make the vinaigrette: In a small bowl, whisk together vinegar, mustard and garlic. Season with salt and pepper, then whisk in 6 tablespoons olive oil. Set aside.
  4. Heat oven to 375 degrees. In a mixing bowl, combine breadcrumbs, thyme and Parmesan. Add 2 tablespoons olive oil and salt and pepper; toss well. Spread crumbs on a baking sheet. Bake for 8 to 10 minutes, until crisp and golden. When cool, mix in 2 tablespoons parsley.
  5. Heat broiler. Brush leeks lightly with olive oil and place several inches from flame. Broil for about 5 minutes, until browned and lightly charred.
  6. Spoon vinaigrette evenly over leeks. Top with crumbs and egg. Sprinkle with remaining parsley. Serve warm.

1 hour

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