Friday, January 18, 2008

Leek Vinaigrette David

David’s been experimenting with Leeks and is very proud of his creation. He describes it as a twist on the rather austere leek vinaigrette that’s more common; His leeks are caramelized and melt-in-your-mouth, a nice contrast to the shalloty vinaigrette and chives or so he assures me. Serve this as a starter on it’s own.


  1. 3-4 leeks
  2. butter
    olive oil
  3. sugar
  4. parsley/chives


  1. olive oil
  2. maldon sea salt, pepper
  3. dijon mustard
  4. red wine vinegar
  5. shallots

Cut leeks into 2-3 inch batons. Put some olive oil, butter and 2-3 tbsp of water in pan. Sprinkle a tsp of sugar before placing leeks in the pan. Cover the entire surface of pan with one layer only of leeks. Cut parchment paper to size and place over leeks. Put on lowest possible heat for about 45 mins to hour, or until leeks have caramelized very well.

Make the vinaigrette, emulsify it as much as you can. Make sure shallots are cut very finely. Take leeks out of pan onto a serving platter, then drizzle vinaigrette over, add parsley and chives. Add more maldon sea salt to taste.

No comments: