Leeks Vinaigrette

Name: Leeks Vinaigrette
Yield: Serves 4
Ingredients: 1 sprig thyme; Juice of 1/2 lemon; Coarse salt; 6 small or 3 medium leeks (about 13 ounces), white and pale green parts only, halved lengthwise and washed well (or left whole if very small); Lemon Vinaigrette (page 357)

January 26, 2012

In this classic French first course, the vegetables are first poached, then marinated in vinaigrette. For deeper flavor, the vegetables can be braised in stock instead of poached. The leeks are especially delicious when garnished with sieved egg yolk (called “mimosa” for its resemblance to the golden flower and most often used with asparagus). The leeks can also be combined with other components to create an elegant composed salad, such as the one on page 312.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.