Olive Oil Braised Leeks with Vinaigrette
These olive oil-braised leeks with vinaigrette are an elegant side dish that is incredibly simple to make and a refreshing change from the usual vegetable sides.
My dad and grandma used to prepare this dish for me when I was a kid, so every time I make it I am reminded of them. Thanks to their genius minds, these leeks have become famous in my family and among our guests, and now I am sharing it with my lovely followers. Pair these dishes with my Artichoke Chicken or my Zucchini and Mushroom Tarte Tatin for the perfect dinner!
The true secret to making this dish the star of the show is the braising method. Braising is a moist-heat cooking method that involves cooking at a low temperature in a small bit of liquid until the leeks are soft and tender. Many people assume that braising requires a ton of work due to the lengthy cook time, but it’s honestly one of the simplest ways to make a dish truly delicious!
CLEANING THE LEEKS
Over the years I’ve realized that not many people know how to properly clean their leeks before cooking them, so I’ve decided to share my knowledge with you:
Cut off the ends of the leeks until you get to the shank; leaving a little of the light-green part is okay, but not too much! If you want, you can save the unused portion of the leeks in the freezer for making stock later.
Slice through the shank of the leek lengthwise until you get to the root-end; do not cut through the root just yet.
Clean the leeks under cold running water, making sure to scrub away the dirt or grit. Once cleaned, cut through the roots to make two long pieces.
Olive Oil Braised Leeks with Vinaigrette
INGREDIENTS
LEEKS
2 Ib. leeks (about 5 medium), white and light-green parts only, halved lengthwise
¼ cup extra-virgin olive oil
1 tbsp. dry white wine (think Pinot Grigio or Sauvignon Blanc)
Kosher salt & pepper, to taste
DRESSING (Optional)
60 ml. olive oil
1 tbsp. capers, drained
1 enchalion shallot, peeled and finely diced (regular shallots work fine too!)
1 tbsp. fresh dill chopped, plus extra to serve *
4 tbsp. white wine vinegar
1 tbsp. Dijon or wholegrain mustard
1 tsp of honey
Kosher salt & pepper, to taste
*If you don’t have dill, parsley also works great!
INSTRUCTIONS
This recipe will last in the fridge happily for 2 days. *
LEEKS
Preheat the oven to 375°F and place a rack in the centre.
In a shallow, 8-inch square baking dish, arrange the leek halves in a single layer, cut side down. Place your fresh herb of choice in between the leeks. **
In a small bowl, mix the olive oil, white wine, and 1 tbsp. water and drizzle over the leeks. Sprinkle the leeks with 1/2 tsp. of salt, then place aluminum foil tightly over the dish.
Braise the leeks in the oven until completely tender so they can be easily punctured with a fork (Around 45 minutes). For additional caramelization, place the leeks back into the oven uncovered for another 15 minutes (make sure to remove the fresh herbs first!). Once cooked to your desire, remove from the oven and enjoy!
*PRO TIP: I often cut up my leftovers and put them on top of my Leek & Broccoli Burrata pizza for the bestttt leftover meal ever!
**PRO TIP: Searing the leeks in the pan before adding the liquid gives them a nice caramelization and adds more depth to the flavour.
DRESSING (Optional)
Whisk together the olive oil, capers, shallot, dill (or parsley), white wine vinegar, mustard, honey and salt and pepper.
Taste for seasoning and sweetness and adjust accordingly. Once your dressing is perfected, drizzle over the leeks, top with your fresh herbs and enjoy!
Special shoutout to Gharyan Stoneware for this beautiful presentation! I was absolutely loving how the stark stoneware contrasted the bright leeks. I didn’t think it was possible to make these leeks more beautiful than they already are! How are you presenting this dish? Let me know in the comments, and enjoy!
BON APPETIT!
Photography by: Patricia Brochu