A simple technique brings out the best in this often-neglected vegetable.
Why This Recipe Works
We prepared leeks for our braised leek recipe by trimming the roots (yet leaving the root ends intact) and halving the leeks lengthwise. Browning the leeks before adding the braising liquid yielded deep flavor. Whipping up a simple dressing of white wine vinegar, Dijon mustard, garlic, and olive oil was a good step toward enhancing the leeks. But we found that adding back some of the leek braising liquid gave the dressing even more complexity. A sprinkling of tarragon at the end brightened the dish.