Go Back

Steamed Leeks with Truffle Dressing

Tender steamed leeks spooned with a mustard-lemon vinaigrette finished with a little truffle oil. A quiet side dish ready in 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Side Dish
Cuisine: French-Inspired
Calories: 190
Ingredients Method

Ingredients
  

  • Leeks
  • 4 medium leeks about 700 g (1 1/2 lb) before trimming
  • Water for the steamer pot
  • Truffle Dressing
  • 3 tablespoons olive oil 45 ml
  • 1 tablespoon cider vinegar 15 ml
  • 1 tablespoon lemon juice 15 ml
  • 1 tablespoon Dijon mustard 15 g
  • 1/4 teaspoon sugar
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon truffle oil 5 ml, added last

Method
 

  1. 2 tablespoons chopped chives
  2. Flaky salt, to taste
  3. Instructions:
  4. Trim and clean the leeks: cut off the dark green tops and root hairs, leave the white base attached, halve crosswise, fan the layers open under running water, and drain. Lay them in a single layer in a steamer basket.
  5. Pour about 2.5 cm (1 inch) of water into a pot and bring it to a vigorous boil over high heat, 4 to 5 minutes. The water must stay below the basket.
  6. Set the basket over the pot, cover tightly, and steam 10 minutes for leeks 2 cm (3/4 inch) thick or 12 minutes for leeks 3 cm (1 1/4 inches) thick.
  7. Slide a knife tip into the thickest part of a leek. It is done when it meets no resistance. If not, steam 2 minutes more and test again.
  8. While they steam, whisk the vinegar, lemon juice, Dijon, sugar, salt and pepper in a bowl. Add the olive oil in a slow stream, whisking until glossy and slightly thick.
  9. Stir in the truffle oil last and taste on a corner of leek. Adjust the seasoning.
  10. Lift the leeks out and let the steam clear for about 1 minute. Lay them on a platter, spoon the dressing over, and finish with chives and flaky salt.