Grilled Leeks Vinaigrette
By Andrew Zimmern
Famed French chef Pierre Gagnaire taught me how to make his grandmother’s classic mustard vinaigrette while I was filming an episode of Bizarre Foods in his Paris restaurant. Make a big batch of the dressing base without cream and store it in the fridge to prolong its shelf life, adding cream as you need it. It’s great on a frisee salad or pour it over chicken as it comes off the grill—it’ll change your cooking life.
Grilled Leeks Vinaigrette
Ingredients
- 4 leeks
- Olive Oil
- Sea salt
Vinaigrette
- 6 tablespoons Dijon mustard
- 1/4 cup cider vinegar
- 1/4 cup hazelnut oil
- 1/4 cup peanut oil
- 1/2 cup cream
- 3 tablespoons minced chives, plus more for garnish
Instructions
Clean and trim the whole leeks, cutting off and discarding the tip of the root end and the dark green tops. Brush with oil, and season with salt. Grill over medium direct heat for about 15 minutes, or until tender. Remove and cool.
Meanwhile, make the vinaigrette. Whisk together the mustard and vinegar. Add the oils, blending well and then whisk in the cream. Stir in the chives. Adjust for seasoning as needed.
Split the leeks and lay on a platter. Drizzle with the vinaigrette, and garnish with additional chives.
