Chef Jamie Malone of Grand Cafe in Minneapolis poaches leeks to remove their bite and make them incredibly silky. She serves them with a classic sauce gribiche, a French, no-cook sauce made with hard-cooked eggs, capers, cornichons, and a mess of fresh herbs.
Slideshow:More Leek Recipes
3 hard-cooked eggs, yolks pressed through a fine wire-mesh strainer and whites cut into 1/8-inch pieces, divided
2 teaspoons plus a squeeze of fresh lemon juice, divided
16 small leeks (about 5 pounds 10 ounces)
1/4 cup unsalted butter
2 tablespoons minced fresh chives
1/2 teaspoon flaky sea salt (such as Maldon)
Fresh chervil or tarragon leaves
How to Make It
Place cooked egg yolks, raw egg yolk, 1 tablespoon vinegar, mustard, and 1 teaspoon kosher salt in a food processor; pulse until combined. With processor running, slowly drizzle in oil until mixture is thick and smooth. Transfer to a medium bowl. Fold in capers, cornichons, chopped parsley, chopped chervil, chopped tarragon, and chopped egg whites. Stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt. Cover and chill until ready to serve.
Rinse leeks. Trim leeks 2 inches above where the white turns to light green; halve lengthwise. Arrange leeks in a single layer in a large, shallow Dutch oven. Add butter, and sprinkle with remaining 1/2 teaspoon kosher salt. Add water to cover leeks by 1 inch. Bring to a simmer over medium. Cook until leeks are tender, 5 to 7 minutes. Drain and place leeks on a serving platter.
Drizzle leeks with remaining 1 tablespoon vinegar and a squeeze of lemon juice. Sprinkle with minced chives and flaky sea salt. Top with sauce gribiche; garnish with chervil or tarragon leaves.
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