Recipe: Leeks Vinaigrette with Roasted Red Peppers (Poireaux Vinaigrette avec Julienne de Poivrons Rouges)

LEEKS VINAIGRETTE WITH ROASTED RED PEPPERS
(POIREAUX VINAIGRETTE AVEC JULIENNE DE POIVRONS ROUGES)

"In French, leeks are called L'Asperge du Pauvre, or poor man's asparagus, which gives you some idea of their culinary value. They can be used both as a vegetable and as an aromatic flavoring but are particularly fine served in a vinaigrette as an appetizer."

1 tablespoon sherry vinegar
1 tablespoons plus 1 teaspoon olive oil, divided use
Salt and freshly ground black pepper (to taste)
1 large red bell pepper, roasted, peeled, seeded, and cut into julienne
1 shallot, minced
1 clove garlic, minced
1 tablespoon minced fresh flat-leaf parsley
1 sprig fresh rosemary, chopped
1 sprig fresh thyme, chopped
8 large leeks, white parts only, well-washed and trimmed

In a cup, whisk together the vinegar and 1 tablespoons of the oil. Season with the salt and pepper; set aside.

In a small bowl, combine the red peppers, shallots, garlic, parsley, rosemary, thyme, and the remaining 1 teaspoon oil. Season with the salt and the pepper. Toss to combine; set aside.

Place the leeks in a medium saucepan. Add cold water to cover by about 1-inch. Add a pinch of salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes, or until the leeks are tender when pierced with a knife. Drain and place the leeks, in a single layer, on a wire rack to drain and cool.

When the leeks are well-drained and at room temperature, cut them in half lengthwise and place in a shallow bowl. Add the vinegar mixture and carefully toss to coat.

TO SERVE:
Place 4 leek halves in a crisscross pattern on each of 4 chilled salad plates. Sprinkle an equal portion of the red-pepper mixture over each plate.

Makes 4 Servings
Source: The French Culinary Institute's Salute To Healthy Cooking by Jacques Pepin, Alain Sailhac, Andre Soltner, and Jacques Torres and the faculty of the French Culinary Institute