Recipe: Leeks in Vinaigrette

Name: Poireaux en vinaigrette
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 6 portions
Ingredients: 8 cerneaux de noix de Grenoble torréfiés et hachés25 g de gingembre frais épluché taillé en minuscule paysannehuile de noix et vinaigre de cidre ou de riz (3 cuillers d'huile pour 1 de vinaigre)gros sel de mersel fin et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 45 min

Cook 25 min

Rest 1h

Total 2h10

Servings 6 serv.

1 kg of young untreated leeks from the garden* preferably, cleaned and tied in bunches

Ingredients for 6 servings

8 roasted and chopped Grenoble walnuts
25 g fresh ginger peeled and cut into tiny brunoise
walnut oil and cider or rice vinegar (3 spoonfuls of oil for 1 of vinegar)
coarse sea salt
fine salt and freshly ground pepper

Step-by-step directions

1- Fill a large pot with water, salt with coarse salt then bring to a boil, add your leeks, cover, cook for 15 minutes.

2- Meanwhile, prepare your vinaigrette:
In a salad bowl, pour the vinegar, salt, pepper then mix with walnut oil, add your walnuts and your chopped ginger.

3- Drain your leeks carefully by pressing them well, let them cool then arrange them on your lovely round dish and drizzle with half of your "Grenoble" vinaigrette then turn them over and pour the other half over them. Then wait a small night in the cool so they absorb these good flavors as much as possible.

Poireaux Plat familial