What a surprise it was for me to discover that I had never shared with you, dear readers, this wonderful recipe for leeks which is based on Bert Greene’s awe-inspiring cookbook, “Greene on Greens.” I have only a few cookbooks in my home library that contain more than one recipe that make their way into my repertoire. “Greene on Greens” is the exception with at least 15 recipes I regularly use. It’s also just a fun cookbook to read. Bert left us a book that shows us how to serve vegetables in new and delicious ways.

The following recipe for leeks in a vinaigrette, based on the one in “Greene on Greens” may or not be appropriate as a symbolic food on Rosh Hashana, depending on preference. Some avoid eating sour foods on this holiday, as a symbol of our desire for a sweet year ahead. But you don’t have to confine yourself to preparing this fantastic take on leeks. They’re good every day of the year, and special as a Shabbos dish.

Leeks Vinaigrette A La Bert Greene

Yield: 4-6 servings

Ingredients:

1 liter water
1/2 cup dry white wine
1/2 lemon
2 whole cloves
1/2 teaspoon salt
10 whole peppercorns
5 sprigs parsley
12 small leeks, trimmed of green tops, washed
1 small clove garlic, minced
1/2 teaspoon kosher salt
4 teaspoons Dijon mustard
1 teaspoon lemon juice
3 tablespoons red wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
For garnish: chopped chives

Method:

Place first 7 ingredients through the parsley in large Dutch oven. Bring to a boil; reduce heat. Simmer five minutes, add the leeks; bring back to a boil, reduce the heat. Simmer, covered, until tender, about 10 minutes. Drain the leeks and transfer them to a shallow serving dish.
Process garlic with the coarse salt until the garlic stops bouncing. Add to the food processor bowl, mustard, lemon juice, and vinegar. Process until mixed. Then drizzle in both oils to get a thick vinaigrette. Pour the dressing over the leeks. Serve chilled or at room temperature, garnish with chopped chives.