Poireaux (leek) à la vinaigrette is a French bistro menu classic, usually simmered in salted boiling water until tender and served with vinaigrette and scattered with crumbled hard-boiled egg yolk and parsley as a garnish. Here we have slow roasted them until tender on the inside with a chargrilled exterior. For crunch and a bright pop of flavor we created a garnish of golden sourdough croutons, toasted buckwheat groats, sun-dried tomatoes and fresh thyme. Serve it as an appetizer or with “creamy” mashed potatoes for a nod to that other classic flavor combination.
Nourish notes: Buckwheat is a Nourish superstar, considered to be a very sustainable crop that requires low inputs, is known to be good for improving soil quality, and its flowers are a natural food source for beneficial insects, promoting biodiversity. Buckwheat is also high in phytochemicals, plant protein and dietary fiber.
Poireaux à la Vinaigrette
Serves 4
Ingredients
4 medium leeks, rinsed. green ends removed and reserved for another use (such as making veggie scrap stock)
Topping
2 tablespoons extra virgin olive oil
1 slice sourdough bread, cut into small cubes (to make about 1/3 cup)
1 tablespoon buckwheat groats
2 sun-dried tomatoes (if dried, soak in hot water for 5 minutes to rehydrate)
Several sprigs fresh thyme (to give about 1 teaspoon of leaves)
Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon apple cider or sherry vinegar
1/8 teaspoon mustard
Sea salt
Freshly grounded black pepper
1. Center a rack in the oven. Preheat the oven to 320°F (160°C).
2. Place the leeks on a oven tray, place in the oven and bake until soft and tender, about 45 minutes. Remove from the oven and turn the oven to grill. With a sharp knife, cut the outer skin of the leek lengthwise from root to tip. Brush the leeks with olive oil and return to the oven for 3-4 minutes until golden and beginning to crisp.
3. In a pan, heat the olive oil over medium-high heat until hot but not smoking. Add the bread cubes and toss until well coated. Add the buckwheat, sun-dried tomatoes and thyme and pan-fry until the bread and buckwheat are golden. Remove from the heat and set aside.
4. To make the vinaigrette, combine the oil, vinegar, mustard, sea salt and black pepper to taste, and whisk until well emulsified.
5. To serve, place the leeks on a serving platter, drizzle with the vinaigrette and scatter with the toasted bread, buckwheat and tomato mixture. Garnish with extra fresh thyme if you wish.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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