Leeks with a twist: served with an olive oil vinaigrette

Huile d'olive de Haute-Provence PDO
Intense flavour
Poireaux vinaigrette revisités à l'huile d'olive
A PDO
Preparation
35 min
A PDO
Resting time
1h
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter

Ingredients

A PDO
For 4 personnes
For the dough:
  • 250 g of flour
  • 1 sachet of yeast
  • 1 tablespoon of full-flavoured olive oil
  • 2 tbsp sugar (optional)
  • 1 tablespoon of rice vinegar (or white vinegar)
  • ½ cup of water
For the filling and the steamed leek:
  • 2 leeks
  • 15 prawns
  • Salt
  • Pepper
  • Espelette chilli
  • 3 tablespoons of full-flavoured olive oil
  • 2 tablespoons of soya sauce
  • 1 tablespoon of rice vinegar

Tip

A lovely way to enjoy leeks with a vinaigrette. Steaming them in a steamer basket preserves the leeks’ vitamins, minerals and antioxidants, the dim sum pastry adds a touch of indulgence, and the Asian-style vinaigrette takes us on a culinary journey whilst we remain comfortably settled in our own kitchen! For leek lovers, why not try our recipe for leek and salmon quiche with olive oil too!

Instructions

  • Prepare the dough a little in advance to allow it to rise. Mix the flour, salt and sugar, then add the yeast, olive oil and rice vinegar. Knead the dough, gradually adding the water; the dough should form a soft ball. Leave the dough to rest for 30 minutes to 1 hour, covered with a tea towel.
Prepare the filling:
  • Wash the leeks. Remove the root end, the first layer of leaves and any slightly dry parts. Cut off the palest part and set it aside. Finely dice the greenest part. Set aside.
  • Peel the prawns and chop the flesh into small pieces.
  • Heat 1 tablespoon of olive oil in a frying pan, sauté the finely diced leeks, then add pepper, Espelette chilli, 1 tablespoon of soya sauce and 1 tablespoon of water. When the leeks are tender, add the prawns and fry for a few minutes. Set aside.
  • Cut the white part of the leeks into 4 cm pieces. Season with salt and pepper, then set aside.
  • Prepare a bamboo steamer by lining the base with a circle of baking paper with small holes punched in it. If you don’t have a bamboo steamer, you can use a standard steamer.
Prepare the dim sum:
  • Roll out the dough thinly on a floured work surface (you can also use a rolling pin) and cut out circles of dough with a cookie cutter.
  • Take a circle of dough in your hand and fill the centre with the leek and prawn filling. Moisten the edge of the circle and fold it in half, side to side. Seal the resulting half-circle tightly, then create small waves in the edge and place the dim sum in the steamer basket.
  • Shape all the dim sum and arrange them in the steamer basket so that they do not touch each other. If the steamer basket is not big enough, place the dim sum awaiting cooking on a circle of perforated baking paper. This way, you can cook them in batches. To cook the dim sum, place the steamer basket over a suitably sized saucepan half-filled with boiling water. Steam for 10 minutes.
  • Keep the dim sum warm.
  • Place a new circle of baking paper with holes in it at the bottom of the steamer basket, arrange the leek pieces on top, season with salt and pepper, and cook for 10 minutes.
  • Make the dressing by mixing 2 tablespoons of soya sauce, 2 tablespoons of olive oil, some pepper and 1 tablespoon of rice vinegar.
  • Arrange the leek pieces and the dim sum on a plate, then drizzle with the dressing. Enjoy your meal!

Tip

A lovely way to enjoy leeks with a vinaigrette. Steaming them in a steamer basket preserves the leeks’ vitamins, minerals and antioxidants, the dim sum pastry adds a touch of indulgence, and the Asian-style vinaigrette takes us on a culinary journey whilst we remain comfortably settled in our own kitchen! For leek lovers, why not try our recipe for leek and salmon quiche with olive oil too!
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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