Recipe: Leeks Vinaigrette {Poireaux Vinaigrette}

Poireaux Vinaigrette

Adapted from David Lebovitz's My Paris Kitchen

Yield: 4-6 servings

Ingredients

Vinaigrette

1 Tbsp sherry vinegar or red wine vinegar

1 Tbsp Dijon mustard

Sea Salt or Kosher Salt

3 Tbsp neutral-tasting vegetable oil

2 Tbsp olive oil

2 Tbsp chopped fresh flat-leaf parsley

2 c thick-cut smoked bacon, cut into lardons

5 large or 10 small leeks, cleaned

2 hard-cooked eggs 

Instructions 

To make the vinaigrette:  Cook the bacon over medium heat in a skillet until nearly crisp. Transfer the bacon to a paper towel to drain. When cool, chop the bacon into pieces the size of tiny peas.

Whisk together the vinegar, mustard and salt. Whisk in the oils, one tablespoon at a time (the sauce may emulsify, which is fine), them stir in 1 tablespoon of the parsley and two-thirds of the bacon. Set aside.

To prepare the leeks: Fill a large pot, fitted with a steamer, with a couple of inches of water. Bring to a boil over high heat and add the leeks. Cook the leeks until tender (when you poke them with a sharp knife, there should be no resistance at the root ends). Smaller leeks will take approximately 15 minutes; larger leeks will take approximately 30 minutes.

Remove the leeks and let drain on a plate lined with paper towels. Cut the leeks in half crosswise, and arrange on a serving platter, alternating them head to tail.

Peel and dice the hard-cooked eggs and scatter them over the leeks. Pour the vinaigrette over the leeks and toss them and the pieces of egg in the dressing so they are thoroughly coated. Scatter the remaining bacon pieces and parsley over the salad.

Recipe: Lyonnaise Salad {Salade Lyonnaise}

Salade Lyonnaise

Adapted from David Lebovitz's My Paris Kitchen

Yield: 4 servings

Ingredients

Garlic Croutons

2 1/2 Tbsp olive oil, plus more if needed

1 clove garlic, peeled and minced

1 1/2 c cubed or torn pieces of bread, about 3/4 inch in size

Sea Salt or Kosher Salt

Salad

8 to 12 new potatoes

Sea Salt or Kosher Salt

2 cups diced, thick cut bacon

4 tsp red wine vinegar

1 1/2 Tbsp Dijon mustard

5 Tbsp olive oil or neutral-tasting oil

1 Tbsp water

2 tsp peeled and minced garlic

8 c loosely packed frisee or escarole leaves

2 Tbsp finely chopped fresh flat-leaf parsley or chives

Freshly ground pepper

4 poached eggs or 4 hard-cooked eggs, peeled and quartered

Instructions

To make the croutons

Preheat oven to 400 degrees F.  Toss the bread cubes with the olive oil and garlic. Season with salt to taste.

Spread croutons in a single layer on a parchment-lined cookie sheet. Bake for approximately 10 minutes, or until croutons are crisp and golden brown. 

To make the salad 

Put the potatoes in a saucepan with enough cold water to cover. Add some salt and bring to a boil over high heat. Decrease the heat to a low boil and cook for approximately 15 minutes, or until the potatoes can be easily pierced with a sharp knife.

While the potatoes are cooking, fry the bacon in a skillet over medium heat until just starting to crisp. Drain the pieces on a plate lined with paper towels.

In a large bowl, whisk together the vinegar, mustard, oil, water, garlic and a pinch of salt to make the vinaigrette.

To assemble the salad: Quarter the potatoes and toss in the vinaigrette, along with the bacon, while still warm. Add the frisee, parsley, croutons, and some pepper to taste. Toss well. 

Divide among four salad bowls. Place one poached (or hard cooked) egg on top of each salad and serve.