Leek season · No. 8

Brasserie leeks vinaigrette

The plain classic, steamed and cold, with a sharp Dijon and shallot dressing. Steaming keeps the leeks from getting waterlogged.

30 min, plus cooling · serves 4

1. You need

   • 4 large leeks or 8 small
   • Kosher salt
   • ¼ cup (60 ml) red wine vinegar
   • 1 tbsp Dijon mustard
   • 1 tsp honey
   • ½ cup (120 ml) neutral oil or a mild olive oil
   • 1 shallot, finely minced
   • 2 hard-boiled eggs, whites and yolks chopped separately
   • 1 tbsp sliced chives

   How to make it

   1. Trim the roots but leave the root end on. Cut off the dark tops. Split the leeks lengthwise and rinse every layer.
   2. Steam the leeks over boiling water until tender all the way through, 10 to 15 minutes. Cool them under cold water, drain cut side down on towels and chill.
   3. Blend or whisk the vinegar, mustard, honey and a pinch of salt, then whisk in the oil slowly until it's thick. About 10 minutes before serving, stir in the shallot.
   4. Cut off the root ends, lay the leeks on cold plates, and spoon the vinaigrette over. Scatter the chopped white, then the yolk, then the chives.

Chef's home version of Frenchette's leeks vinaigrette (New York), in our own words, not the restaurant's recipe.