Celebrate the many salads and vegetables of the feasts of the Redwall series with this delightful recipe for leeks with sherry shallot vinaigrette!
A Feast in Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic stories of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish feast. Join along with Matthias and Cornflower, as we explore the wondrous culinary delights of Redwall.
Vegetables of every sort imaginable
The great summer feast in Mattimeo, the third book in the Redwall series, lists no less than twelve kinds of salad, giving us plenty of inspiration to work with.
Salads of twelve different types, ranging from beetroot to radish, right through many varieties of lettuce including fennel, dandelion, tomato, young onion, carrot, leek, corn – every sort of vegetable imaginable . . .
- Mattimeo, by Brian Jacques
Fresh leeks are poached until tender and then chilled and served with a shallot and sherry wine vinegar dressing. Poaching the leeks brings out their sweetness and creates an almost buttery texture. With a punch of mustard and fresh shallots, this bold vinaigrette elevates the humble leek into a spectacular vegetable dish, perfect for a summertime feast.
Ingredient Notes
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash them. Tie the halves back to together before poaching.
Shallots: Milder than yellow onions, finely minced shallot adds an oniony bite to this vinaigrette.
Sherry wine vinegar: Sherry wine vinegar is one of my favourite vinegars for dressings. Originating in Spain and made from a base of sherry wine, this vinegar has a complex flavour and crisp acidity. Substitute with champagne vinegar or red wine vinegar if you don’t have it.
Mustard: I use both Dijon and grainy mustard in this vinaigrette; however, you could use only Dijon mustard instead. The Dijon mustard will help to emulsify the dressing while I like the flavour of the grainy mustard.
How to Make Leeks with Shallot Sherry Vinaigrette
Poach the leeks
To prepare the leeks, trim off the dark green leaves from the top, which can be tough. Trim the root while leaving enough to hold the leek together. Slice the leek in half lengthwise and rinse in between the layers. Tie the leeks back together so they won’t fall apart while poaching.
Fill a deep skillet with water and bring to a boil. Add kosher salt to the water. When the water boils, add the leeks and turn down to maintain a gentle boil. Cook the leeks for 12-15 minutes or until they are tender.
While the leeks are cooking, prepare an ice water bath. Transfer the cooked leeks to the ice water to cool them down. Once, cool transfer the leeks onto paper towels and pat dry. If part of the root is still attached, trim it off.
Make the vinaigrette
In a small bowl, combine the Dijon mustard, grainy mustard, kosher salt, pepper and sherry wine vinegar. Whisk together. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified. Add the shallots and fresh dill and stir to combine.
Serve the Leeks with Shallot Sherry Vinaigrette
To serve, arrange the leeks on a serving platter. Spoon the vinaigrette over, making sure to cover the leeks evenly. The leeks can be made and dressed a few hours before serving and kept in the fridge. Garnish with chopped fresh dill and enjoy!
