Vegetables and Garnishes
Charred Leeks with Vinaigrette and Toasted Hazelnuts
An elevated interpretation of the French bistro classic Poireaux Vinaigrette, where leeks are braised to a creamy consistency and then hard-seared for a smoky edge. This dish balances the deep sweetness of alliums with a sharp, emulsified shallot dressing and the textural crunch of skin-on hazelnuts.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 240 kcal
Method
Prepare the leeks by trimming the dark green tops (reserve for stock) and the root ends. Cut into uniform 6-inch cylinders. Clean thoroughly by soaking in cold water to remove any silt between layers.
Submerge leeks in simmering salted water or vegetable stock. Cook for 8-10 minutes until a paring knife easily pierces the core. Immediately transfer to an ice bath to stop the cooking, then remove and pat extremely dry with a clean kitchen towel. Any residual moisture will prevent proper browning.
Prepare the vinaigrette: In a small bowl, macerate the minced shallots in sherry vinegar for 5 minutes. Whisk in the Dijon mustard, then slowly emulsify the extra virgin olive oil into the mixture. Season with salt and black pepper.
Heat a cast iron skillet over high heat with grapeseed oil until shimmering. Place the dried leeks in the pan, ensuring they are not crowded. Sear for 2-3 minutes without moving them until a deep char is achieved on one side.
Reduce heat to medium, add the butter to the pan, and allow it to foam. Baste the leeks with the foaming butter for 1 minute to add richness and finish the core temperature.
Remove leeks from the pan and place them on a serving platter or individual plates, charred side up. Spoon the vinaigrette generously over the warm leeks. Finish with crushed toasted hazelnuts, fresh chives, and a sprinkle of Maldon sea salt. Serve at room temperature for the best flavor profile.
Notes
Moisture is the enemy of the char: Ensure the leeks are bone-dry after blanching or they will steam instead of searing.
Home simplification: You can skip the blanching and ice bath by roasting the leeks in a 400°F (200°C) oven with oil until tender, then finishing in a pan. You lose the perfectly uniform internal texture but save time.
Macerating the shallots in vinegar first softens their raw bite, creating a more harmonious dressing.
The dish is best served 'tiède' (lukewarm), which allows the fats in the vinaigrette and the sweetness of the leek to be most expressive.
