Braised Leeks with Mustard Vinaigrette
Caramelized, wine-braised leeks with a sharp Dijon vinaigrette, fresh herbs, and an optional toasted hazelnut finish. Serve warm or at room temperature.
| 4 | medium leeks trimmed, halved lengthwise, washed and dried | sear cut-side down 4–5 min; turn; batch if needed | reduce wine by half; add stock and thyme; cover, braise low 15–20 min | lift out leeks; discard thyme; reduce liquid to 2 Tbsp; reserve 1 Tbsp for dressing | dress warm leeks; rest 15–30 min; finish sparingly |
| 1 Tbsp | unsalted butter | ||||
| 1 Tbsp | olive oil | ||||
| ½ cup | dry white wine | ||||
| ½ cup | chicken stock | ||||
| 2 sprigs | thyme | ||||
| kosher salt and black pepper to taste, for leeks and vinaigrette | |||||
| 1 Tbsp | Dijon mustard | whisk together | whisk in oil, herbs and 1 Tbsp reserved reduction; season | ||
| 1 Tbsp | shallot very finely minced | ||||
| 1 ½ Tbsp | Champagne or white wine vinegar | ||||
| 1 tsp | fresh lemon juice | ||||
| 4 Tbsp | extra-virgin olive oil | ||||
| 1 Tbsp | chives finely chopped | ||||
| 1 Tbsp | parsley finely chopped | ||||
| toasted hazelnuts optional; 2–3 Tbsp chopped for 4 servings | |||||
| lemon zest and parsley or chervil leaves optional, to finish | |||||
Every detail, step by step:
Silky leeks, bright mustard acidity, and just enough crunch. Allow another 15–30 minutes after dressing for the vinaigrette to settle into the layers.
Ingredients
Leeks
- 4 medium leeks
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- ½ cup dry white wine
- ½ cup chicken stock
- 2 sprigs thyme
- Kosher salt and freshly ground black pepper
Mustard vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp very finely minced shallot
- 1½ tbsp Champagne vinegar or white wine vinegar
- 1 tsp fresh lemon juice
- 4 tbsp extra-virgin olive oil
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 1 tbsp reduced leek braising liquid, reserved during cooking
- Kosher salt and freshly ground black pepper
Optional finish
- 2–3 tbsp toasted hazelnuts, roughly chopped
- Finely grated lemon zest
- A few parsley or chervil leaves
Instructions
- Prep the leeks. Trim away the dark green tops, keeping the white and pale green parts. Trim the hairy roots but leave enough root plate to hold the layers together. Halve lengthwise, wash thoroughly between the layers, and pat dry.
- Sear. Heat the butter and olive oil in a wide sauté pan over medium-high heat. Season the leeks lightly with salt. Cook cut-side down, undisturbed, for 4–5 minutes until well caramelized, then turn. Sear in batches if needed, adding a little more butter or oil if the pan is dry.
- Braise. Return all the leeks to the pan; a little overlap is fine. Add the wine and reduce by about half. Add the stock and thyme, bring to a gentle simmer, cover, and cook over low heat for 15–20 minutes. A knife should slide through easily, but the leeks should still hold their shape.
- Reduce the liquid. Lift the leeks carefully onto a tray with a wide spatula. Discard the thyme. Increase the heat and reduce the braising liquid to about 2 tablespoons. Reserve 1 tablespoon for the vinaigrette.
- Make the vinaigrette. Whisk the Dijon, shallot, vinegar, and lemon juice together. Slowly whisk in the olive oil, then add the herbs and reserved reduction. Season with salt and pepper. It should taste deliberately sharp; the sweet, buttery leeks will mellow it.
- Dress and serve. Arrange the leeks cut-side up and spoon over some vinaigrette while they are still warm. Let sit for 15–30 minutes. Add more dressing to taste, then finish with optional herbs, lemon zest, and a small scattering of toasted hazelnuts. Serve warm or at room temperature.
Make ahead
Braise the leeks several hours ahead and refrigerate once cooled. Make the vinaigrette ahead too, adding the reserved reduction after cooking. Bring both toward room temperature before dinner, dress, and finish just before serving. If serving within about an hour, the dressed leeks can wait at room temperature. Do not serve refrigerator cold.
Notes
- Keep the hazelnuts light: 2–3 tablespoons total for four servings. The leek and vinaigrette should lead.
- Toast and chop the hazelnuts ahead, but add them just before serving to keep their crunch.