Tangy Leeks Bites (Print Version)
# Ingredients:
→ Veggies and Dressing
01 -
1/4 teaspoon black pepper, freshly cracked
02 -
6 large leeks (about 2 to 2 1/2 lbs. total)
03 -
1 tablespoon vinegar, red wine
04 -
1 teaspoon Dijon-style mustard
05 -
1/4 cup olive oil, extra virgin
06 -
1/4 teaspoon kosher salt
# Instructions:
01 -
Fill a wide, big pot (around 12 inches) halfway with water and toss in 2 teaspoons of salt for every 2 quarts. Heat it up until it boils. While that’s happening, gently rinse dirt off the leeks. Make a small cut beneath the spot where the leek’s shaft begins to fan out into leaves. Slice it up to the tip while leaving the main part intact. Rinse the opened-up leaves under running water to remove any dirt hiding in there. Cut off the roots but leave a bit of green on top (trim dark green parts to 1-3 inches).
02 -
Toss your cleaned leeks into the hot, boiling water. Let the water simmer, then lower the heat to keep it going steadily. Cook them for roughly 8-10 minutes. When the thickest part can be pierced with a knife smoothly, they’re ready. For leeks that are about an inch around, you might spot them going slightly olive-green around the eighth minute. Bigger ones? They’ll need a little longer.
03 -
Grab a pair of tongs and gently transfer the hot leeks straight into a bowl of ice-cold water. Let them sit until they’ve cooled down completely. This helps stop the cooking right away.
04 -
Lift the leeks out of the ice water and give them some time to drain off any excess water. Lay them tilted slightly in a rimmed roasting pan, letting them sit there for around 10 minutes. In the meantime, you can get started on mixing the dressing.
05 -
Take a jar and combine olive oil, red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Shake or whisk it well until the mixture looks smooth and comes together.
06 -
Arrange the leeks into a long serving dish with rims. Pour half the vinaigrette over the top, then turn the leeks carefully and coat the other side with the rest. Cover tightly with plastic wrap and let it sit in the fridge. For the best flavor, leave it for at least 2 hours, but if you can, 2-3 days will make it even better. Bring it out to room temperature before serving.
# Notes:
01 -
Switch things up by chopping marinated leeks into small chunks and matching them with roasted red peppers. Use the same vinaigrette to dress the peppers.