Roasted Leeks with Blue Cheese Vinaigrette
Nov 19th, 2006 by Susan
Ingredients:
5.5 tbsp olive oil
2 large leeks, trimmed, cut lengthwise in half and then crosswise into 3-inch pieces
salt and freshly ground black pepper
3 tbsp heavy cream
2.5 tbsp balsamic or wine vinegar
1/3 cup crumbled blue cheese or goat cheese (chevre)
2 tbsp chopped fresh chives or parsley
Method:
Preheat the oven to 350 degrees. Spread the bottom of a medium-size gratin dish or ovenproof skillet with 1/2 tbsp of the oil. Add the leeks and top with another 1/2 tbsp olive oil, the salt and a generous grinding of pepper. Top with the cream. Cover with aluminum foil. Roast the leeks for 10 minutes. Remove the foil, toss the leeks gently, and continue roasting until the leeks are tender and lightly browned, another 5-10 minutes.
To serve the leeks with the vinaigrette, in a small bowl, mix the vinegar with the remaining 4.5 tbsp of olive oil. Season to taste. Spoon the vinaigrette over the warm leeks and then top with the cheese and chives or parsley. To serve the leeks warm, without the vinaigrette, sprinkle with the cheese and place under the broiler until the cheese is bubbling and golden, about 1 minute. Sprinkle with the chives or parsley and serve.
Makes 4-6 servings
In this recipe, leeks are roasted with a small amount of olive oil and heavy cream, tossed with a simple vinaigrette, and topped with crumbled blue cheese. This salad is a great dish to bring to a summer picnic or to serve with grilled foods. The entire dish can be put together ahead of time. The leeks can also be served hot from the oven, sprinkle with the cheese, without the vinaigrette. However you choose to serve them, make sure you have a good crusty loaf of bread on hand.
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