Leeks are such an underutilized vegetable that has so many amazing uses for them. They can be braised, fried, made into soups, sauces, add amazing flavors to your stock, or you can even make a Leek pie. Anytime you think of adding an onion, try adding a leek instead and be amazed by its ability to add complex flavors with almost no effort.
When tomatoes are at their peak of sweetness, making them into a vinaigrette brings out their flavor like no other. Braising the leeks makes them super tender and they go perfectly under the sweet tomato vinaigrette that has just the right amount of sweetness and acidity for powerful and complex flavors that go so well together. Super quick, super easy and an impressive little appetizer or side dish.
This recipe was inspired by the great Jacques Pépin.
Ingredients
Braised Leeks
- 1 medium to large leek. White and light parts only halved lengthwise
- 1 tablespoon unsalted butter
- 1 cup boiling water
Instructions
- Heat 1 tablespoon butter in a 10" skillet over medium-high heat. Add the leek cut side down and press down on the leek to get more contact with the pan. Cook for about 4 to 5 minutes, until the golden brown.
- Reduce the heat to medium-low and carefully add 1 cup boiling water to the skillet. Cover and cook for 12 to 15 minutes, or until the leeks are knife tender.
Vinaigrette
- Whisk all ingredients in a small bowl, then stir in the sliced tomatoes.
- Spoon the tomatoes over the braised leek. Season with more freshly cracked pepper.
felicia@ingredient1 says
Beautiful summer recipe, and a great way to highlight leeks. Do you think oil could be used as substitute for butter - would the leeks braise as well?
justin says
Thanks, Felicia. You could definitely substitute olive oil, or even omit the fat all together and just boil the water and add the leeks if you want to make it even more healthy. It will still taste delicious, but wont have the extra flavor from the caramelization.
Misty says
You are so right! I always bypass leeks, not sure what to do with them... I love them in soups!? So now, I must try this recipe. Cheers!
Kelley @ Chef Savvy says
This sounds fantastic. I don't use leeks that often and I should. Thanks for the reminder!
justin says
You should definitely start using them! Maybe a sticky note reminder on your fridge? 😉
There are some leeks over in this Orecchiette Pasta recipe too > https://saltpepperskillet.com/recipes/orecchiette-pasta-shiitake-mushrooms-english-peas/