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leeks rice vinegar lemon juice paste mustard mayonnaise fresh ginger cayenne pepper salt extra-virgin olive oil peanut oil red bell pepper
Viewed: 105 - Published at: 6 years agoIngredients
- 4 medium or 8 small leeks, white and tender green
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 2 1/2 teaspoons Japanese light miso paste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon minced fresh ginger
- 1/8 teaspoon cayenne pepper
- Pinch of salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup peanut oil
- 2 tablespoons thinly sliced red bell pepper
Method
- In a medium saucepan of boiling salted water, cook the leeks over moderately high heat until tender when pierced with a knife, about 12 minutes for medium leeks and 8 minutes for small ones.
- Refresh the leeks in a bowl of cold water for 1 minute, then drain and pat dry.
- Halve the leeks lengthwise.
- In a blender or food processor, combine the vinegar, lemon juice, miso, mustard, mayonnaise, ginger, cayenne and salt and mix for 30 seconds.
- With the machine on, gradually add the olive oil, then the peanut oil and mix until completely smooth.
- Scrape the vinaigrette into a bowl.
- Spread the cut sides of the leeks with about 2 tablespoons of the miso vinaigrette so it permeates the layers.
- Cover and refrigerate until ready to serve.
- To serve, drizzle the leeks with the remaining vinaigrette and garnish with the sliced red pepper.
- Serve chilled or at room temperature.
