Braised Leeks w/ Warm VinaigrettePrintable version of this recipe.
3 large or 5 small leeks
1 tablespoon olive oil
3/4 cup low-sodium vegetable broth
1/8 teaspoon sea salt
Fresh ground pepper
1 tablespoon wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1 handful parsley (chopped)
Salt and pepper
1 hard boiled egg (chopped, yolks and whites separated)
Cut off the root and the dark green ends of the leeks, leaving the white and light green parts. Remove and discard one outer layer of the leek.
Slice each leek in half length-wise and rinse to remove sand that may be hiding between the layers. Shake off extra water.
Heat a large skillet to medium-high, then add a tablespoon of olive oil. Place the leeks cut-side down in one layer and cook for about 1 minute, until lightly browned.
Pour in the vegetable broth, set the heat to low, and season with 1/8 teaspoon of salt and a few grinds of pepper. Cover and simmer for about 15 to 20 minutes until soft.
Prepare vinaigrette sauce by mixing the mustard into the vinegar and then slowly whisking extra virgin olive oil into the mixture until completely blended. Add a pinch of salt and pepper, then add the chopped parsley. Whisk in the chopped egg yolk to thicken the sauce, then stir in chopped egg whites.
Remove leeks to a platter and pour the liquid from the skillet into the sauce. Pour sauce directly over leeks and serve warm!