2000s Recipes + Menus

Leeks Vinaigrette

  • Active Time:20 min
  • Start to Finish:30 min
January 2004
No longer known as “poor man’s asparagus,” they’re a delicious side, a flavorful addition to innumerable dishes—and available year-round. Watch Gourmet test kitchen director Ruth Cousineau demonstrate how to trim and wash leeks.
  • 8 medium leeks (3 1/2 lb)
  • 2 teaspoons salt
  • 2 oz thinly sliced pancetta, chilled
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh flat-leaf parsley
  • Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
  • Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
  • While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
  • Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.
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