One thing’s for certain, fall is finally here. Between new blogging projects, our daughter starting preschool, and the ongoing recession hustle, things at Brooklyn Supper headquarters are bustling. I am really looking forward to the season ahead, it feels like an exciting time, and I hope a little change is in the air.
Leeks vinaigrette, a classic french side, is a quiet seasonal dish with which to greet the fall. With a tangy mustard dressing and earthy leek undertones, this dish is understated and delicious. Roasting gives the leeks a hint of caramel-y sweetness and depth of flavor. Transform a side into a main by adding more leeks and a hard boiled egg, or serving over quinoa with a sprinkle of feta.
I love leeks, but with all the sand and dirt, they can be hard to deal with. The secret is to trim them well–leave only an inch or so of the green part, then halve the leeks and rinse thoroughly.
Classic Leeks Vinaigrette
for the leeks
4 leeks, trimmed, halved and washed thoroughly
2 tablespoons olive oil
for the vinaigrette
2 teaspoons dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
salt and pepper to taste
Preheat oven to 450 degrees. Prep the leeks, coat with oil and spread out evenly on a cookie sheet. Sprinkle with salt. Roast for 20 minutes until the leeks are tender, not mushy, and the edges have browned.
In a bowl, combine the mustard and red wine. Slowly whisk in the olive oil and add salt and pepper to taste.
Serve immediately by placing the leeks on a small plate and drizzling with the vinaigrette.