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Leeks with Wheat Beer Poireaux Vinaigrette

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One can barely cook at all without the lily family (onions, garlic, shallots, scallions and the like), yet rarely is one of its members the star of a dish. Poached leeks are a marvelous exception. A mainstay of any bistro worth its fleur de sel, poireaux vinaigrette pairs sweet, mild leeks with a bold, mustardy dressing, and is the simplest of classics. Naturally, we took some liberte, fortifying the poaching liquid with a lemony wheat beer, plus a splash more in the vinaigrette. Finish the dish with a sprinkle of fresh parsley, and serve with a crusty baguette to sop up every bit of the weizen-spiked dressing.

Makes: 4

  • 8 medium leeks, dark green parts trimmed
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 12 teaspoon kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 1 bottle wheat beer, divided
  • freshly ground black pepper
  • 4 fresh thyme sprigs
  • 1 tablespoon minced flat-leaf parsley


• Slice the leeks lengthwise to about 1 inch above the root end (trim off the tough outer layer and most of the hairy roots), and soak in a large bowl of water for 15 minutes. Rinse under more cold water to remove any sand between the layers. Drain on paper towels.

• In a small dish, whisk together the vinegar, mustard and salt. Slowly whisk in the oil until emulsified. Stir in 2 teaspoons of the beer, and season with pepper. 
• Pour the remaining beer into a 12-inch, deep-sided skillet. Add the leeks, thyme sprigs and enough water to cover. Bring just to a simmer, and cook over medium-low heat until the leeks are tender but not mushy, about 7 to 10 minutes. 
• Transfer the leeks to a paper-towel-lined plate to drain. Arrange on a serving platter while still warm, and spoon the vinaigrette over the leeks. Sprinkle with the parsley and serve.


Choose a American Wheat or Rye Beer for this recipe

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