LEEKS VINAIGRETTE

Ingredients

• Kosher salt and freshly ground pepper
• 2 large leeks
• 1/4 cup champagne vinegar
• 2 tablespoons water
• 1 package organic Italian dressing mix
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon Dijon mustard

Topings

• 1/4 cup hazelnuts, rough chopped
• 1/4 cup chopped fresh chives
• 1-2 hard boiled eggs, chopped (optional)

Instructions

1. Bring a large pot of water to a vigorous boil then season liberally with salt
2. Trim the leeks at the root ends, keeping the leeks intact.  Cut the leeks where the light green meets the darker green.  Split the leeks in half lengthwise, leaving the roots intact.
3. Put the leeks in a large bowl of water.  Rinse the dirt from inside the leeks.  Tie the leeks in 3 places with butcher’s twine.
4. Add leeks to boiling water and let come back to a simmer.  Boil the leeks until tender about 10-12 minutes.
5. Transfer to paper towels and remove twine.  Separate each leek into 4 lengthwise.
6. Make the vinaigrette:  champagne vinegar, water, Italian dressing mix, extra virgin olive oil, and Dijon mustard.  Spread some of the vinaigrette on the bottom of a 8 inch square dish.
7. While the leeks are still warm, lay the leeks cut-side down into the vinaigrette.
8. Spoon the remaining vinaigrette over the leeks.
9. Cover and chill in the refrigerator for at least 3 hours or overnight.
10. Arrange the leeks on a platter and drizzle with vinaigrette.
11. Garnish with hazelnuts, chives and eggs.

Kathy’s Notes

The Champagne vinaigrette that I use for many of my salads works great with this recipe.  I make it in the Good Seasons cruet in the above amounts.  Use a quarter to a half the amount for this recipe and save the rest for other meals.   The original recipe calls for lots of shallots, and I felt it was too strong and overpowering.

By KathyMillerTime
Geoffrey Zakarian