Steamed baby leeks with tomato and shallot vinaigrette

Steamed baby leeks with tomato and shallot vinaigrette

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g baby leeks

For the tomato and shallot vinaigrette

Quantity Ingredient
2 tomatoes
1/2 shallot
1 garlic clove
1 tablespoon red wine vinegar
3 tablespoons olive oil
tarragon sprigs
salt
freshly ground black pepper

Method

  1. Trim any fibres from the roots of the leeks and cut off the very tips, but leave most of the green parts attached. Wash the leeks in cold water to remove any grit.
  2. To make the vinaigrette, plunge the tomatoes into boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter and deseed the tomatoes, then cut into fine dice (concasse) and set aside.
  3. Halve, peel and finely dice the shallot, peel and crush the garlic, and put them both into a small bowl with the wine vinegar for 10–15 minutes to allow the shallot to soften. Season well with salt and pepper, then whisk in the olive oil. Roughly chop enough tarragon leaves to give you ½ tablespoon and add to the dressing; reserve the stalks. Stir in the tomato concasse.
  4. Steam the leeks with some of the tarragon stalks for 5–6 minutes, or until just tender. Discard the tarragon stalks.
  5. Arrange the leeks in a serving dish or on individual plates and drizzle with the tomato and shallot vinaigrette.
Tags:
Leiths School of food and wine
cookery course
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