Okay, I’m a little late with my Valentine’s Day dinner post. But love means never having to say you’re sorry, right?
I settled on my first course last, oddly enough – I knew that I’d be using rabbit for the main course, and I borrowed a cheesecake recipe off of my friend Marcella for dessert. So I needed something fairly light for the main course. And since they’re in season, leeks shouted out to me.
Leeks vinaigrette is a classic (and likely French) dish in which leeks are braised in butter and stock and then served at room temperature with a Dijon mustard vinaigrette. Simple and elegant, non?
But it’s V-day, so a little tarting up was required, and after going through several variations, such as Leeks Vinaigrette with Eggs Mimosa and Leeks Vinaigrette with Crisp Serrano and Grated Egg, I finally settled on Leeks Vinaigrette with Eggs, in which the classic dish is topped with a mixture of chopped coddled egg, green olives and capers.
(Perhaps needless to say, the amount of butter and oil used was cut considerably, though I was a bit more generous owing to the occasion.)
Result? Gorgeous. The dish has a restaurant look to it – and the flavours are so simple but compliment each other so well. I’ll definitely be making this again. The tangy olives and capers certainly perked up the palate for the rich rabbit dish to come. Stay tuned.
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Hiya Jen,
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Just to say I thought this was a fantastic recipe. I made it for a dinner party recently, with baby leeks (gorgeous and almost like asparagus) and adding some grilled goats cheese as a treat, and it went down very well - both my husband and guests loved it. Definitely one to add to the repertoire - and great when you're cooking for a dinner party because it's so easy.
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