Leeks Ravigote
Poireaux ravigote — leeks dressed with a vinaigrette boosted with lots of fresh herbs, capers, shallots and chopped boiled eggs — are trending in Paris these days. It translates beautifully at home, where it makes a snazzy starter that’s extra-nice because you can make it ahead.
Choose leeks with long white parts, as the dark green tops are more suitable for dropping into the stockpot than dressing with vinaigrette. Slender ones are nicest, but if you only find fat ones, you can use three or four fat ones and slice them in half vertically. This recipe calls for chives, dill and tarragon, along with parsley. If you can’t get one of the herbs, just add more of one of the others.
Serves 4 to 6.
Ingredients
6 slender leeks
Salt
1 large egg
2 tablespoons Champagne vinegar (or white wine vinegar)
1 1/2 teaspoon Dijon mustard
75 ml / 1/3 cup plus 1 teaspoon extra virgin olive oil
1/2 medium shallot (about 14 grams / 1/2 ounce), minced and rinsed 30 seconds
2 tablespoons capers, drained, rinsed and chopped
2 tablespoons chives, minced
2 tablespoons parsley, chopped somewhere between coarsely and fine
1 tablespoon dill leaves, chopped
1 tablespoon tarragon leaves, chopped
Freshly ground black pepper
A pinch or two of Espellette pepper, for finishing (optional)
Extra herbs for garnishing (optional)
Instructions
1. Trim the leeks, cutting off the dark green tops and using only the lighter part. (Save the green parts for soup, stock or leek broth.) Trim the root end, but leave a bit of the root so each leek stays together at the bottom. Use the tip of a sharp knife to cut each leek vertically almost all the way, but keeping that bottom part together. Rinse the leeks carefully, gently separating leaves to rinse any soil caught between them. Fill a deepish sauté pan with about 2/3 full with water, and bring to a boil. Add enough salt so it tastes like the sea. Drop in the leeks, reduce the heat so the leeks simmer, and cook, covered, until they’re just tender, about 10 to 15 minutes (depending on the size of the leeks). You’ll need 1 teaspoon of the leek water for the vinaigrette, so spoon out a little and set aside, then drain the leeks well and arrange them on a platter.
2. While the leeks are simmering, bring a small pot of water to a boil and carefully drop in an egg. Let it boil for 9 minutes, then drain and drop the egg into an ice bath.
3. Make the vinaigrette: Put the vinegar in a small bowl with 1/4 teaspoon salt and the mustard, and whisk to dissolve the salt. Slowly pour in the olive oil, whisking as you pour, until all the olive oil is incorporated. Stir in the shallot, capers, chives, parsley, dill, tarragon and a few grinds of black pepper. Taste and adjust seasoning.
4. Peel and chop the egg.
5. Spoon the vinaigrette over the leeks, then scatter the chopped egg over all. Finish with Espellette pepper and some pretty herbs, if you like. You can serve it right away, or let it sit an hour or two (not refrigerated) before serving.
If you like this recipe, you might enjoy:
RECIPE: Asparagus Gribiche
RECIPE: Carottes Râpées, Ribbon-Style
RECIPE: Céleri Rémoulade
Leeks Ravigote
Ingredients
- 6 slender leeks
- Salt
- 1 large egg
- 2 tablespoons Champagne vinegar (or white wine vinegar)
- 1 1/2 teaspoon Dijon mustard
- 75 ml / 1/3 cup plus 1 teaspoon extra virgin olive oil
- 1/2 medium shallot (about 14 grams / 1/2 ounce), minced and rinsed 30 seconds
- 2 tablespoons capers, drained, rinsed and chopped
- 2 tablespoons chives, minced
- 2 tablespoons parsley, chopped somewhere between coarsely and fine
- 1 tablespoon dill leaves, chopped
- 1 tablespoon tarragon leaves, chopped
- Freshly ground black pepper
- A pinch or two of Espellette pepper, for finishing (optional)
- Extra herbs for garnishing (optional)
Instructions
- Trim the leeks, cutting off the dark green tops and using only the lighter part. (Save the green parts for soup, stock or leek broth.) Trim the root end, but leave a bit of the root so each leek stays together at the bottom. Use the tip of a sharp knife to cut each leek vertically almost all the way, but keeping that bottom part together. Rinse the leeks carefully, gently separating leaves to rinse any soil caught between them. Fill a deepish sauté pan with about 2/3 full with water, and bring to a boil. Add enough salt so it tastes like the sea. Drop in the leeks, reduce the heat so the leeks simmer, and cook, covered, until they’re just tender, about 10 to 15 minutes (depending on the size of the leeks). You’ll need 1 teaspoon of the leek water for the vinaigrette, so spoon out a little and set aside, then drain the leeks well and arrange them on a platter.
- While the leeks are simmering, bring a small pot of water to a boil and carefully drop in an egg. Let it boil for 9 minutes, then drain and drop the egg into an ice bath.
- Make the vinaigrette: Put the vinegar in a small bowl with 1/4 teaspoon salt and the mustard, and whisk to dissolve the salt. Slowly pour in the olive oil, whisking as you pour, until all the olive oil is incorporated. Stir in the shallot, capers, chives, parsley, dill, tarragon and a few grinds of black pepper. Taste and adjust seasoning.
- Peel and chop the egg.
- Spoon the vinaigrette over the leeks, then scatter the chopped egg over all. Finish with Espellette pepper and some pretty herbs, if you like. You can serve it right away, or let it sit an hour or two (not refrigerated) before serving.