LEEK AND ROQUEFORT SALAD with Mimosa Vinaigrette
Thinking ahead: The leeks can be cooked in the morning, then cooled, covered, and refrigerated. The vinaigrette can be prepared as many as 24 hours in advance and kept in a sealed container.
- 12 small creamer potatoes, scrubbed
- 1 ¼ pounds leeks, root ends trimmed
- Put the potatoes in a saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 12 minutes, or until tender when pierced with a sharp knife. Drain, transfer to a small bowl, and set aside.
- Wash the leeks and trim about 2 inches off the green ends, leaving some of the tender green leaf. In a saucepan of boiling salted water, cook the leeks for about 10 minutes, or until tender when pierced with a sharp knife. Drain and submerge them in a bowl of ice water until completely cool.
- Lift the leeks from the water bath, pat them dry with a clean kitchen towel, and, using your hands, squeeze out the excess water. Beginning at the white ends, cut the leeks into 3-inch lengths. Slice each length in half lengthwise, place them on a shallow plate and set aside.
- 2 tbsp fresh lemon juice
- 1 tbsp whole-grain Dijon mustard
- 2 tsp red wine vinegar
- ¾ cup extra-virgin olive oil
- Coarse salt and freshly ground white pepper to taste
- 1 hard-boiled egg
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp capers, rinsed and coarsely chopped
- In a small bowl, whisk together the lemon juice, mustard, and vinegar.
- Slowly add the olive oil, whisking continuously, until emulsified. Season with salt and pepper.
- Pour off ¼ cup of the vinaigrette and set aside.
- Separate the egg yolk from the white. Press the white through a fine sieve and then press the yolk through the sieve. Stir the whites and yolks into the remaining ¾ cup of vinaigrette. Stir in the parsley and capers.
- 4 cups loosely packed mesclun salad greens
- 4 ounces Roquefort cheese, at room temperature
- 4 ½ inch-thick slices bread, cut from a baguette, toasted
- Spoon a few tablespoons of mimosa vinaigrette over the potatoes and season them with salt and pepper.
- Spoon a little mimosa vinaigrette over the leeks, rolling them in the dressing until well coated. Season them with salt and pepper.
- Arrange the potatoes and leeks in the centers of 4 salad plates or on a serving platter. Drizzle with any remaining vinaigrette.
- In a bowl, toss the mesclun with the reserved ¼ cup of plain vinaigrette and season it with salt and pepper.
- Arrange the lettuce with the leeks and potatoes. Spread the cheese on the croutons and serve with the salad.