French Fridays with Dorie – Haiku Fridays
what do we have here?
broiled leeks with mimosa
so why no champagne?
A platter of leeks
set for your guests to enjoy
an elegant dish
named for a flower
and when combined with the leeks:
Going from the Dorista assignment list to the recipe itself felt like something of a “bait and switch” – even though I knew already it probably would not involve a glass of champagne with a splash of fresh orange juice . Still, you can’t blame me for being just a little let down seeing as how I had just rushed home from work quite late with little time left to make these broiled leeks vinaigrette with mimosa and get posted. A mimosa at the end of a busy day would have done me nicely thankyouverymuch.
I’ve had several dishes plated with a heavy dusting of finely grated hard boiled egg yolks before (or both yolk and whites as is called for here) before but I didn’t realize that there was a fancy schmancy name for this treatment: mimosa. “Mimosa” in this context is an allusion to the Acacia dealbata which is a bright orange flower which evidently is also called “mimosa”.
Guess which cocktail is also colored orange like this flower? Right.
Broiled Leeks Vinaigrette with Mimosa
The original recipe can be found here and does not include the broiling step which I have added here after the initial poaching . Doing this lightly caramelizes the leek interiors, softening them up further. Something my larger than desired leeks required.
Smaller and more tender leeks may be available at country produce stands and Paris markets but at the supermarkets I must frequent rushing home on a work night don’t usually carry them.
They do carry champagne, however. I had to do something!
This dish is good served right out of the oven or allowed to come to room temperature. Cooking time for leeks will vary according to their size and freshness. Cutting the leeks before poaching is not always necessary as they can be fully poached without it but due to the toughness of the leeks I used I added that part.
For the mimosa I like to push a cold, hard-boiled egg through a medium sieve with the back of a spoon to make the small bits that will dust nicely over the leeks.
This is what you will need:
- 4 leeks. washed and trimmed to only the whites and pale green. Leave the root tip intact.
- 1/2 teaspoon dijon mustard
- 1 Tablespoon sherry vinegar
- 2 Tablespoons walnut oil
- 1 Tablespoon olive oil
- salt and pepper
- 4 Tablespoons chopped walnuts
- 1 hard-boiled egg, chilled
This is how you make it:
- Bring a pot of salted water to a boil. With a sharp knife cut each of the clean leeks in half lengthwise without going all the way through the other side and without cutting through the root tip. The leek should open up like a book.
- Tie the leeks in a snug bundle with kitchen twine so that they will hold their shape even as they soften. Boil the leeks for 7 minutes or until tender. While the leeks are boiling prepare a large boil of ice water large enough to submerge the leeks after cooking. Test for tenderness with a sharp knife.
- When the leeks are tender transfer them immediately to the ice bath to stop the cooking. Remove and drain the leeks, untie them, and gently dry them by patting them with a clean kitchen towel or paper towels. Complete the lengthwise cut of the leeks.
- Preheat the broiler and then lightly oil a baking sheet and lay the leeks on it, cut side up. Brush the tops lightly with a VERY think layer of olive oil and a light grinding of salt and pepper.
- Position the baking sheet on a rack just below the broiling element and broil until lightly charred, about 5 minutes.
- Remove leeks to a platter and let cool. Drizzle with the vinaigrette and chopped walnuts. Springle the mimosa over them just before serving.