Assiette de Poireaux Vinaigrette Façon Mimosa
Assiette de Poireaux Vinaigrette Façon Mimosa·(ah-SYET duh pwah-RO vee-nay-GRET fah-SOHN mee-MOH-zah)
La Popote: Everyday French Weeknight Dinners
This is the dish that fueled working-class Paris in the bustling nineteenth-century bouillons, transforming the humblest of vegetables into something profound. The secret to making it taste exactly like an authentic neighborhood bistro lies in a few unpretentious grandmother tricks: tying the leeks with twine so they survive the boiling water intact, whipping up a fierce, hand-whisked mustard emulsion, and most crucially, serving the whole affair warm. Showered with crumbled egg yolks that mimic the bright mimosa flowers of the south, it is a triumph of practical, magnificent French comfort.
Before you start
Clean the leeks.
Starting an inch above the root base, slice the leeks lengthwise and fan them open under cold running water to wash away all the hidden grit and sand.
Tie the fagots.
Press the halved leeks back together and tie them snugly into a bundle (a fagot) using a piece of kitchen twine to prevent them from disintegrating in the boiling water.
Ingredients
- leek4 med
- egg2 large
- kosher salt1 tbsp
- red wine vinegar1 1/2 tbsp
- Dijon mustard1 tsp
- shallot1 small
- neutral oil3 tbsp
- extra virgin olive oil2 tbsp
- black pepper1/4 tsp
- fresh chives1 tbsp
Method
- 01
Boil the leeks.
Bring a large, wide pot of generously salted water to a rolling boil, carefully lower the leek bundles in, and simmer uncovered until a paring knife glides easily through the thickest part of the base, 15 to 20 minutes.
- 02
Drain the leeks thoroughly.
Using a slotted spoon, gently transfer the leeks to a wire rack or a clean kitchen towel to cool slightly and expel excess water, which would otherwise ruin the dressing.
- 03
Boil the eggs.
While the leeks boil, gently lower the eggs into a small saucepan of boiling water for exactly 9 minutes, then immediately transfer to a bowl of cold water to stop the cooking.
- 04
Create the mimosa.
Peel the cooled eggs, slice them in half, separate the whites from the yolks, and finely crumble each separately with a fork.
- 05
Emulsify the vinaigrette.
In a small bowl, whisk the red wine vinegar and a pinch of salt until dissolved, add the Dijon mustard, and vigorously whisk in both oils until thick and creamy before stirring in the shallot and black pepper.
- 06
Dress and serve warm.
Snip the twine from the warm leeks, arrange them on a platter, spoon the vinaigrette over them, and shower with the egg whites, yolks, and chives.
Notes
Serve it warm, never cold.
The most pervasive error in American adaptations is serving the dish chilled; presenting the leeks lukewarm is essential to preserving their sweetness and properly absorbing the sharp vinaigrette.
Hunt down the right leeks.
American leeks can grow as thick and tough as baseball bats, so dig through the supermarket pile to find the most slender, tender ones available.
From Cook French in America.