Featured Recipe
Leek and Celery Vinaigrette Salad
By Kate
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Poireau and celery gently braised with herbs in chicken broth, then tossed with a sharp cider vinegar reduction vinaigrette with Dijon and egg yolk. Crisp green apple slices add a refreshing crunch. Cooking focuses on tender vegetables, reduced flavorful liquid, and well-emulsified dressing. The dish is served cool or slightly warm as an elegant starter without gluten, nuts, or dairy. Variations include swapping chicken broth for vegetable stock and celery for fennel to brighten flavors. Visual and tactile cues guide doneness more than exact timing.
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Prep:
15 min
Cook:
25 min
Total:
40 min
Serves:
6 servings
salad
gluten-free
vegetarian
French dish
Introduction
Leeks coaxed into softness without losing shape; celery kept crispy but tender. Braising in stock infuses background flavor, aromatics lift it subtly—the thyme woody, bay leaf slightly bitter, clove warming. The vinegar-broth reduction cut by egg yolk and oil brings balance; the dressing clings to the vegetables, enriching their humble texture. Crisp green apple slices break monotony—fresh acidity, juicy snap, a little sweetness. Swap chicken stock for vegetable if vegan or skip clove if unfamiliar. Keep an eye on the broth reduction; too thick turns pasty and too thin dilutes flavor. Timing reluctant; feel the stalk give and leaf soften before pulling from the oven. Don’t overdress. This starter is smart, restrained, but layered. No fuss. No excess. Just technique.
Ingredients
About the ingredients
Leeks—the base—must be cleaned well, dirt lurks between layers. If no mandoline, thin knife slices suffice but unevenness changes texture contrast. Celery’s braise time shortened for snap; use fennel for more assertive licorice notes. Olive oil quality matters here—fruitier oils build complexity. Egg yolk binds vinaigrette; skip and whisk mustard with yogurt or silken tofu as a non-egg alternative. Apple cider vinegar’s sharpness tempered by broth; lemon juice can sub with harsher acid. The broth should be low-sodium or unsalted to better control seasoning later. Occasionally, dashi or mushroom broth create umami depth for vegetarian variations.
Method
Technique Tips
Oven braise instead of stovetop simmers space and reduces monitoring but foil covering is non-negotiable to trap steam and avoid drying vegetables. The broth reduction amplifies flavor but watch heat carefully to prevent bitterness from caramelized vinegar. Whisking egg yolk with mustard stabilizes oil addition, preventing broken vinaigrette. Pour oil very slowly at first—emulsion forms easier. Vinaigrette temperature trick—warm liquid better incorporates egg yolk; too hot cooks yolk. Incorporate apple last to maintain crispness; add just before serving or fruit turns mushy. Leftover braised vegetables work well chilled in salads or pureed. Remind: texture is everything here. Check tactility throughout cooking. Assert seasoning. Don’t rush.
Chef's Notes
- 💡 When cleaning leeks, cut lengthwise. Rinse between layers, dirt hides well. Trim tops; don’t waste the white part. Can save for stocks. Use a mandoline for consistent apple slices. Or just a sharp knife—keep ’em thin for crunch. Celery must stay crisp—don’t overbraise. Watch timing.
- 💡 Watch the broth reduction closely. Medium heat is key. Too much heat burns, too low dilutes flavors. Should coat the back of a spoon, not syrupy. Always taste broth pre-seasoning; season lightly. Better control with low-sodium stock to avoid over-salting. Adjust as needed.
- 💡 Blending egg yolk into the dressing is essential. Must whisk vigorously—slow oil drizzle helps emulsify. If splits, don’t panic—start with a new yolk emulsion. Slowly whisk in the split dressing. Temperature matters, warm broth integrates better. Too hot, yolk scrambles.
- 💡 To store leftovers: keep vinaigrette separate. Otherwise, veggies go soggy. Can repurpose braised leeks in other dishes, maybe a frittata or puree them for soup. Just refrigerate well. Extra stock can help revive dryness if veggies lose moisture.
- 💡 To make it vegan, ditch the yolk and use silken tofu instead. Blend with vinegar, then whisk in oil. Swap apple cider vinegar for lemon juice if needed. Adds brightness. Fennel sub for celery gives a bright flavor twist. Experiment with herbs too.
