Recipe: Braised Leeks with Brown Butter Vinaigrette

Braised Leeks with Brown Butter Vinaigrette

This recipe will be the first based on theme, the brown butter vinaigrette. I’ve used it with asparagus, brussels sprouts and now leeks. In fact I usually triple this recipe and keep the rest in a jar for next time. It seems to hold well.

Ingredients:
1 teaspoon minced shallots
1 teaspoon minced garlic
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper
4 tablespoons butter
1 tablespoon freshly squeezed lemon juice
5 tablespoons extra virgin olive oil
3 teaspoons capers (optional)
2 tablespoons olive oil (optional)
1 teaspoon minced fresh parsley leaves, rinsed and squeezed dry

Several leeks (1 per person)
Olive Oil

Fairview Farms - Santa Monica Farmers Market

Method: To make the vinaigrette, combine the shallots, garlic, mustard, vinegar, salt, and pepper in a small bowl, and set it aside. In a wide-bottomed saute pan, cook the butter over high heat, stir¬ring constantly, until it turns a nutty caramel-brown. Mix in the lemon juice and remove from the heat. Slowly whisk the butter into the shallot mixture, then whisk in the extra virgin olive oil. Continue whisking until well emulsified. Keep the vinaigrette at room temperature, and warm it up before serving.If you opt for the garnish of crispy capers, rinse the capers, then heat the olive oil in a small saute pan over medium-high heat and fry the capers until they are crisp and have opened up. Scoop the capers out with a slotted spoon and drain on a paper towel.

To Make the leeks, trim off the dark green stalks and the roots. Next, slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit there about 10 minutes. Most of the grit will fall to the bottom of the bowl. Rinse the leeks again, checking between the folds to make sure all the grit is gone. Heat a saute pan then add some olive oil. place the leeks cut side down with a few tablespoons of water to sear them. After a few minutescover them. after a few more minutes when the leeks have browned and carmelized, turn them over and cook until tender. If the pan drys out add a little more olive oil. When cooked, place the leeks ona platter then spoon on some of the vinaigrette.