Welcome to mama eats, a twice-weekly newsletter inspired by a simple + seasonal home life. This week’s post, a recipe for leeks vinaigrette, is free to all readers, barring the video of me making it which is viewable by paid subscribers. I try to provide as much free content as possible, however, this newsletter is a labor of love and I am a busy mother of three. If you have the means and find value in what I share, please consider becoming a paid subscriber, which also gives you the benefit of access to the growing archive (posts over a month old).
Leeks are beautiful to look at- slender stalks, dark green fading gently into creamy white, ending in a little bunch of knobbly roots. They are mild with a gentle yet rich allium taste that makes them a friend to so many dishes. Leeks have been in cultivation since ancient times, with the Romans regarding them as superior to onions and garlic. They lend a depth of flavor that onions can’t, especially to soupy things- leek and potato of course, but also spring minestrone and risotto. They can even be sliced thinly and used raw in salads- especially good simply paired with orange slices and olive oil. They are a vegetable I always have in the fridge and garden through winter and especially in early spring, which is the perfect time for leeks vinaigrette. With asparagus and artichokes not quite here yet, leeks can be a wonderful vegetable side dish that brings some of that fresh, green, sweet flavor which makes spring vegetables so lovely- in French there’s a little nickname for them, asperges du pauvre, ‘poor man's asparagus’.
Leeks vinaigrette consists of boiled leeks, served in a vinaigrette- a very simple but excellent combination. The softness and sweetness of the leeks plays beautifully with the sharpness of the vinaigrette and the crunchy little pink pieces of shallots. The two together is more than the sum of the parts.
The vinaigrette recipe shared here is one I make all year round, and can be used on just about any kind of salad- the usual green leafy salad, a shredded veg salad (carrot, beet &c.), pasta salads, grain salads. Tweak it to your tastes and make it your classic vinaigrette.
