- 4 medium or 8 small leeks, white and tender green
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 21/2 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
- 2 tablespoons extra-virgin olive oil
- 1/4 cup peanut oil
- 2 tablespoons thinly sliced red bell pepper
- *Available at Asian markets and health food stores
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 a pinch of 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.
MAKE AHEAD: The leeks and remaining vinaigrette can be refrigerated separately overnight.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
501 calories; 43g total fat; 1mg cholesterol; 402mg sodium; 28g carbohydrates; 4g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.