If the vegetable aisle was a high school dance, leeks would definitely be standing with the wallflowers. While the flashier vegetables and their savoury fruit friends are taking centre stage, leeks are quietly intensifying the richness of the dishes they inhabit. It’s unfair, though, because when they are allowed the spotlight, they don’t need supporting players.
Before I mix my metaphors any further, let me give you an example. Leeks Vinaigrette is a classic French dish, with good reason. Poached until tender and tossed in a red wine vinegar and walnut oil dressing, they are delicious. Topped with a ‘mimosa’ of shredded egg, they’re also elegant.
Dorie’s version is quick to prepare and made a perfect light supper, with an extra hard-boiled egg each on the side. Cut to any number of high school movie conclusions – the triumph of the wallflower.
You can find the recipe here.
Find out what the rest of the French Fridays crew thought about this week’s recipe: Leeks Vinaigrette with Mimosa