When you think of leeks, chances are you think of potato leek soup. But these veggies which look like large green onions and are related to garlic, chives, shallots and onions, are an extremely versatile vegetable with a sweet oniony flavor.
Native to the Mediterranean and the Middle East, they’re big in Belgium where Marie Gallo, the host of Marie’s Kitchen, grew up. Today she shares her recipe for Leeks with French Vinaigrette.
Leeks with French Vinaigrette
Trim the leaves from two leeks and save them for soup stock. Cut the leeks in half lengthwise and cut again. Blanch the leeks three minutes and put them on a plate lined with paper towel to drain water.
Vinaigrette:
Pinch of salt
1/3 cup white vinegar
¼ cup olive oil
¼ cup shallots or onions, chopped
1 tablespoon parsley
½ tablespoon Dijon mustard
Ground pepper
Whisk together all ingredients except for the parsley. Spoon or pour the vinaigrette on top of leeks and sprinkle parsley on top.
This dish can be served warm or cold, as a side dish with an entrée like pork or as an appetizer.