I love to cook with leeks this time of year. In fact, I must be doing  so a lot, because twice this week at the market I have gotten the question of ‘what are those? and, what do they taste like?’  Great question. Leeks look like really big scallions and in fact, have a very mild onion flavor.   When using them, you actually only cook with the white, tender parts and discard the tough, green sections of the leeks.

Popular in French cooking, I love using leeks sautéed in oil or butter to start off a hearty soup, or pasta dish even–the smell of leeks cooking in butter or oil along with a touch of white wine is divine.  But one of my favorite ways to cook and eat leeks is to poach them in either white wine or stock until super tender, and then top them off with a homemade vinaigrette. Leeks Vinaigrette is a super delicious, chic and simple way to enjoy these lovely alliums.  This Italian-inspired recipe goes a step further –after dressing the cooked leeks with the vinaigrette, you top it all off with a crunchy topping of breadcrumbs flavored with lemon zest.  Try cooking with leeks this season, their flavor profile and versatility is sure to impress.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/poached-leeks-vinaigrette-and-pangrattato/)

Tagged: allium, Delicious., Dijon mustard, French, Italian, leek, leeks, leeks vinaigrette, lemon zest, Mediterranean, pangrattato, panko, shallots, side dish, vegetarian