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Poireaux en Vinaigrette (Poached Leeks with Tarragon Vinaigrette)
A classic French-inspired side, these tender poached leeks are finished with a bright herb vinaigrette for a fresh, elegant balance. Light yet flavorful, they pair beautifully with richer mains like Steak au Poivre or Dijon chicken.
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2-4 SERVINGS
INGREDIENTS
- 3 large leeks
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup herbes de Provence olive oil
- 2 tablespoons curly parsley, roughly chopped
- 1 tablespoon tarragon, roughly chopped
- Sea salt
- Cracked pepper
HOW TO MAKE IT
- Trim the roots and dark green tops from the leeks, keeping only the white and light green parts. Rinse thoroughly, making sure to remove any dirt between the layers while keeping the structure intact. Cut the leeks in half, then slice each piece lengthwise into quarters. Use kitchen twine to tie them into small bundles.
- Bring a large STAUB skillet filled three-quarters full with water to a boil. Season the water generously with sea salt, then gently add the leek bundles. Cook for about 15 minutes, turning occasionally, until tender.
- Remove the leeks and transfer them to a clean kitchen towel to drain.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, and shallot. Slowly stream in the olive oil, whisking continuously until the vinaigrette is emulsified. Stir in the parsley and tarragon, then season with sea salt and cracked pepper.
- Remove the twine from the leeks and arrange them on a serving dish. Lightly season with sea salt, then spoon the vinaigrette over the top. Serve immediately.
