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.
- 1 medium to large leek. White and light parts only halved lengthwise
- 1 tablespoon unsalted butter
- 1 cup boiling water
- 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.
- 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.