Charred Leeks Vinaigrette with Endive, Peas and Cannellini Beans

The classic French Leeks Vinaigrette, like so many good things, is so very simple and so perfect in flavor and texture and it’s one of the dishes I always look out for when I’m in Paris. And like any well-established classic, it’s always fun to riff on it and put one’s own (hopefully respectful!) spin on it. That’s what I’ve done here. The addition of crunchy endive, sweet peas and creamy cannellini beans take this version to center stage— it’s delicious as a main dish for a light lunch. For an elegant dinner, the addition of salmon or roast chicken— or even seared tofu!— will keep things fresh and effortless. Now, excuse me while I dream of Paris.

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Serves 4

INGREDIENTS

1 lb. leeks (4 large or 8 small) white and pale-green parts only, outer layer removed
2 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1-2 endive heads, leaves separated
1 cup of frozen peas, thawed
1 15.5 oz. can of cannellini beans, rinsed
½ cup chevre, crumbled
Fleur de sel, for finishing

Vinaigrette
1 lemon, juiced (approximately 2 tbsp)
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tsp honey
⅓ cup extra virgin olive oil
½ tsp Kosher salt
¼ tsp freshly ground black pepper

METHOD

Preheat oven to 425F and place cast iron pan or sheet pan in oven while it heats up.

Prepare the leeks. Trim and cut the leeks lengthwise and wash thoroughly between layers to remove any dirt. Place cut side up, drizzle with olive oil and sprinkle with salt and pepper. Carefully remove cast iron pan from oven and place leeks cut side down in pan. Return to oven and cook until charred and tender, approximately 20-24 minutes. (It’s best if the leeks are served hot out of the oven.)

Meanwhile, make the vinaigrette. Combine all ingredients in a jar with a tight lid and shake vigorously until combined.

Arrange endive on a platter along with leeks, peas and beans. Top with chevre. Drizzle with vinaigrette, finish with fleur de sel and serve.