Pan-Seared Leeks with Dijon Vinaigrette — Poireaux Vinaigrette
The Paris bistro classic reworked vegan, young leeks pan-seared jammy and dressed in sharp Dijon vinaigrette with crushed chickpeas, toasted walnuts and chives.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse leek halves under cold water, opening layers to remove grit; drain cut-side down on paper. Crush chickpeas lightly with a fork, leaving plenty of texture. Whisk shallots, Dijon mustard, wholegrain mustard, red wine vinegar, maple syrup, capers, and 0.5 tsp salt in a bowl. Stream in olive oil and walnut oil whisking until emulsified; stir in tarragon. Toast walnut halves and break roughly. Brush sourdough with olive oil.
Sear
Heat 4 tbsp olive oil in a wide heavy pan over medium heat. Lay leeks cut-side down, cook 8–9 minutes until deep golden and caramelised. Flip, add halved garlic cloves, cook 4–5 minutes until leeks are tender through. Discard garlic, season with remaining 1 tsp salt and pepper.
Toast
In a dry pan over medium heat, toast sourdough 1–2 minutes per side until deep golden. Transfer to a board.
Build
Toss crushed chickpeas with half the vinaigrette, half the parsley, and lemon juice in a bowl until coated.
Plate
Arrange leeks cut-side up on wide shallow plates. Spoon remaining vinaigrette over to pool in the layers. Pile dressed chickpeas across the centre, scatter walnuts, chives, and remaining parsley. Serve with toasted sourdough alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.