CTV Recipes
Search Recipes
Braised leeks ravigote
Ravigote is a classic of French cuisine. The leeks must be cooked until tender—otherwise they will be stringy and un-pleasant. The ravigote brings the right amount of richness and acidity to complement the flavor and texture of the leeks.
SERVES
4
Ingredients
- Fine sea salt
- 4 medium leeks, green tops trimmed, halved lengthwise, and washed well
- 2 tablespoons aged sherry vinegar
- 1 tablespoon Dijon mustard
- 6 tablespoons canola oil
- 1 large hardboiled egg, finely chopped
- 1 teaspoon finely chopped brined capers
- 1 teaspoon finely chopped shallot
- 1 teaspoon finely chopped cornichon
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh tarragon
- 1 teaspoon finely chopped fresh parsley
- Freshly ground white pepper
Directions
- SET UP A LARGE BOWL of ice and water. In a large pot, bring three quarts of water to a boil, then add one teaspoon salt.
- Add the leeks and cook until softened, six to eight minutes. Transfer to the ice bath to cool, then drain. Set aside.
- Meanwhile, in a bowl, whisk together the vinegar, mustard, and a pinch of salt, then slowly whisk in the canola oil. Add the chopped egg, capers, shallot, cornichon, chives, tarragon, and parsley. Set the vinaigrette aside.
- Place leek halves in the oven to reheat for seven minutes or until just warm. Place two leek halves on each of four plates. Spoon vinaigrette over and around leeks, season with white pepper, and serve immediately.
Excerpted from Vegetable Simple by Eric Ripert. Copyright © 2021 Eric Ripert. Photography by Nigel Parry. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
