This recipe is a classic and makes me so happy. It is simple and elegant and truly exemplifies the beauty of French cuisine. I learned so much from my culinary training in school and my experience in restaurants. But I also learned from watching Jacques Pépin on his show for countless hours. I was so inspired by his choice of recipes and his love of food. I have wonderful memories of spending time with my father and watching Jacques cook and dreaming of being in the kitchen with him.

Leeks Vinaigrette

Category

Category name

Serves

6

Ingredients

  • 3 medium leeks
  • Kosher salt
  • 2 tablespoons Dijon mustard
  • ¼ cup red wine vinegar
  • 1 tablespoon grainy mustard
  • About ¾ cup extra virgin olive oil
  • ½ lemon

For serving

  • Extra virgin olive oil
  • Watercress, herbs or arugula
  • Crusty bread

Method

  1. Fill a large, deep bowl with cold water.
  2. Remove and trim most of the dark green parts from the leeks, and then the root end, leaving a small part of the core intact so that they keep together. (Save the trimmings for soup or stock.) Cut the leeks in half lengthwise and put in the bowl of water. Agitate to release the sand and dirt from the layers. Gently separate the layers with your fingers to release any remaining sand between. Lift the leeks from the water into a bowl or colander before draining. Do not drain the water with the leeks in it or you will be pouring the sand back onto the leeks. Check the leeks. If still sandy, repeat the rinsing process.
  3. Bring a large saucepan filled with water to a boil over high heat. Cut a parchment paper round the same size as the top of the saucepan with a small whole in the center and set to the side. Lower the heat to a simmer and season with salt and 1 tablespoon of olive oil.
  4. Add the leeks to the simmering water and lay the parchment paper round on top. Gently cook until the leeks are meltingly tender, 12 to 15 minutes.
  5. To make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, vinegar and grainy mustard until smooth. While whisking continuously, drizzle in the olive oil until it thickens. Taste and add a little more oil as needed. Squeeze in the lemon juice and whisk again. Season with salt to taste.
  6. Using tongs or a large spider, carefully remove the leeks from the water and arrange in a baking dish or on a platter, cut side down. (Save the poaching liquid for another use.) Coat the hot leeks generously with half the vinaigrette, being sure to get the underside. Cool the leeks to room temperature or chill in the refrigerator, but bring to room temperature for serving.
  7. To serve, arrange one leek cut side down on each plate and top with more vinaigrette, a drizzle of olive oil and a couple sprigs of watercress. Serve with crusty bread to scoop up all that delicious vinaigrette!