Monday, December 15, 2008

Leeks Vinaigrette

I love leeks. They are a staple in England but not used as much as they should be in Los Angeles. Here's a cheap and easy recipe from the excellent blog The Frugal Cook:

Leeks vinaigrette with chopped eggs and parsley
Serves 4-6
4-6 leeks, depending on size
1 tbsp white wine or cider vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp sugar
Freshly ground black pepper
2 hard boiled eggs
2 tbsp finely chopped parsley

Trim the ends and tops off the leeks, leaving some green. Cut lengthwise two thirds of the way down the middle and rinse thoroughly between the leaves. Cut into even-sized lengths (about 4-5 cm long) cutting the larger leeks in half. Put in a large shallow pan and pour just enough boiling water to cover the leeks. Bring back to the boil, cover and cook until the leeks are tender (about 3-4 minutes) Transfer to a colander with a slotted spoon or spatula and rinse with cold water. Leave to get completely cold. Whisk the vinegar with the salt, sugar and pepper and gradually whisk in the oil. Gently squeeze any excess liquid out of the leeks, arrange in a serving dish and spoon over most of the dressing. Arrange the chopped egg in lines down the dish (see pic) or simply scatter it over the leeks and sprinkle over the parsley. Spoon over the remaining dressing and serve.

For more ways to be frugal at Christmas, click here.

1 comment:

thelma said...

Don't know if you get chicory(not the coffee one) in the States, its forced in the dark here to produce thick white shoots in the winter. But if you simmer it gently in water till soft, then wrap in ham, and cover with a cheese sauce, finishing off in the oven its delicious. Its probably called 'chicory au gratin' in a cookbook somewhere.