Unlock the hidden potential of leeks—braised to tender perfection and paired with a sweet tomato vinaigrette, creating a quick, impressive appetizer or side dish bursting with complex flavors.
1medium to large leek. White and light parts onlyhalved lengthwise
1tablespoonunsalted butter
1cupboiling water
Vinaigrette
1tablespoonred wine vinegar
3tablespoonsextra virgin olive oil
½tablespoondijon mustard
1teaspoonWorcestershire sauce
½teaspoonshallotchopped
1tablespoonparsleychopped
½teaspoonsugar or honey
kosher salt and pepper
1cupcherry or grape tomatoessliced thin
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.