What is green and white, boosts the immune system, has an antibiotic effect and is a vitamin C bomb? Exactly, our August season star: the leek!
There are 572,473 reasons why the leek is one of our very favorite vegetables. But since none of us has the time to read a multi-page declaration of love, we have to keep it short. Let’s start with the most important thing: the taste. The relationship to onions and garlic cannot be denied (luckily) – but the leek charms with a much milder aroma and is a lot more digestible. The leek is a welcome party guest in many hearty dishes; it can be integrated anywhere and adapts perfectly to its surroundings without losing its presence. In addition, the leek is very frugal. If stored correctly, it will keep for a an amazingly long time and wait patiently for its use. We say yes, the leek is just great! So it’s no surprise that this month’s recipe is also a blast: Poireaux Vinaigrette.
There are 572,473 reasons why the leek is one of our very favorite vegetables. But since none of us has the time to read a multi-page declaration of love, we have to keep it short. Let’s start with the most important thing: the taste. The relationship to onions and garlic cannot be denied (luckily) – but the leek charms with a much milder aroma and is a lot more digestible. The leek is a welcome party guest in many hearty dishes; it can be integrated anywhere and adapts perfectly to its surroundings without losing its presence. In addition, the leek is very frugal. If stored correctly, it will keep for a an amazingly long time and wait patiently for its use. We say yes, the leek is just great! So it’s no surprise that this month’s recipe is also a blast: Poireaux Vinaigrette.
Poireaux Vinaigrette is an ideal summer starter: it is prepared in no time, healthy and a treat for all the senses. In addition, it is less well known in our latitudes, which gives guests the exclusivity joker.
Enough banter, let’s get going with the leeks!
Poireaux Vinaigrette
Ingredients
For the leek:
- 4 small to mid-size leeks
- salt and pepper
For the vinaigrette:
- 6 tbsp olive oil
- 3 tbsp white wine vinegar
- 2 teaspoons of mustard
- 2 eggs cooked
- 2 shallots
- 5-6 gherkins
- 2 teaspoons of capers
- salt and pepper
Instructions
Leek preparation:
- Steam the washed and cut leeks, using a steamer basket, for 10 minutes, or just until soft.
Vinaigrette:
- Halve the eggs and separate the yolks from the whites. Dice the egg white into small pieces and press the egg yolk through a fine sieve.
- Cut the shallots, gherkins and capers into small pieces.
- Mix the olive oil, white wine vinegar, mustard and the egg yolks into a homogeneous mixture.
- Add the egg white, shallots, gherkins and capers to the vinaigrette (if you wish, put some of these aside for the garnish)
- Season the vinaigrette with salt and pepper
Serving:
- Arrange the leek, which should still be lukewarm, on a serving platter
- Pour the vinaigrette on top
- If desired, garnish with the bits that you set aside as mentioned above
