Another great classic that solidifies the arrival of spring – leeks vinaigrette. Smell the sunny breeze, fork and knife gently coaxing the bites apart on quaint china with possibly half a glass of a minerally white with the bustle of a French bistro in the background.
- Trim the root hairs and green ends from the leeks.
- Split each leek in half lengthwise, leaving root ends and the outer layer of leek intact.
- Give the leeks a good rinse under running water, holding the leeks so that the water runs from root downward to flush out any dirt.
- Fill a skillet large enough to fit the leeks in a single layer with salted water and bring to boil.
- Add the leeks and reduce the heat to a low simmer for 10 minutes, covered, or until the leeks are just tender.
Remove the leeks carefully to a deep baking tray or container and shock with iced water or cold running water.
- Drain the leek well, cut faces down on a rack to remove any excess moisture.
- Peel away the tough outer layer of leek and lay the cooled and drained leeks on a platter.
- Season with salt, white pepper, and the mustard vinaigrette. Enjoy lightly chilled.
Here's the Mustard vinaigrette recipe for your reference.
The leeks can be cooked in a few different ways. They tend to be fragile, so I like to cool them in running cold water in a container or tray that is square rather than a bowl where they are piled on top of each other and can be damaged.
For those spices that typically aren’t eaten whole (white pepper, allspice, star anise etc.), it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
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