When I braise leeks, I feel like I’m channeling the legendary souls of haute cuisine. While leeks are utilized less than other onions, the simplicity of this side dish combined with a more modern sauce will hopefully create renewed interest in the mellow vegetable. For the sauce, I spruced up a traditional mayonnaise with miso and chive, which pair perfectly with the white wine reduction braising liquid and the pop of citrus flavor at the end.
Braised Leeks with Miso-Chive Dressing
Serves | 4 to 6 |
Miso-Chive Dressing (Yields 2 cups)
- 2 eggs
- ¼ cup chopped chives
- 2 Tbsp yellow miso
- 1 Tbsp honey
- 1 clove garlic, grated
- 1½ cups olive oil
- salt and freshly ground black pepper, to taste
Braised Leeks
- 3 Tbsp canola oil
- 5 leeks, greens cut, sliced in half, rinsed and cleaned of sand
- salt and freshly ground black pepper, to taste
- 2 Tbsp butter
- 1 cup white wine
- ½ cup miso-chive dressing (recipe follows)
- juice of ½ lemon
- 1 Tbsp chive microgreens, for garnish
| Preparation – Miso-Chive Dressing | Combine eggs, chives, miso, honey and garlic in a blender. Begin to blend and then slowly add oil until mixture becomes stiff and holds together like mayonnaise. Season with salt and pepper to taste.
| Preparation – Braised Leeks | Preheat oven to 350°F. In a large sauté pan over medium high heat, add oil. Once oil is hot, place leeks in pan cut-side down and season with salt and pepper to taste; cook, 3 to 4 minutes. Carefully flip leeks; cook, 3 minutes. Carefully flip leeks again; add butter and white wine. Cover pan and place in oven; cook, 20 to 23 minutes. Remove pan from oven and transfer leeks to a shallow serving dish. Peel off any tough outer layers and then top with dressing and lemon juice. Garnish with microgreens and serve warm.
