One of the Simanim that we eat on Rosh Hashanah is Leeks – to signify the destruction of our enemies. Now leeks are really not meant to be eaten raw and so one year I made this leek salad in place of the raw leeks. It has now become the tradition to make this dish for the leek symbol on Rosh Hashanah night. The soft buttery texture of the leeks, the sweet tangy flavor of the vinaigrette is truly terrific. And every years as I munch away on these leeks, I always think to myself, may my year to come – be as smooth and enjoyable (no enemies in sight) as this dish is to eat!
This dish is the perfect side dish as well for delicious roasted chicken or beef.
For Rosh Hashanah you can add fresh shredded carrots, sliced beets and cooked black eyed beans to the finished leek salad for a “simanim salad”.
The French make this dish with some chopped up hard boiled eggs as a garnish – a very tasty addition.
6 medium leeks, white part only, sliced length wise into thick strips and cleaned.
3 tbsp. extra virgin olive oil
1 tbsp, margarine
Kosher salt & black pepper
¼ cup dry white wine
1 cup chicken broth
2 tsp. dried thyme
2 tbsp. chopped fresh leaf parsley
1 tbsp. coarse –grained Dijon mustard
1 tbsp. white wine vinegar
Directions: Heat oven to 425F
Heat 1 tbsp. oil and margarine in a large oven proof skillet. Season the leeks with salt and pepper and add them to the hot oil. Cook them for about 5-6 minutes until they start turning a slight golden color. Add the wine and cook until all the wine is almost evaporated (about 5 minutes or less)
Add 1 cup water, chicken broth, thyme and a pinch of salt (1/2 tsp.) and bring to a boil. Transfer pan to oven and bake until the leeks are soft and tender, about 20 minutes.
For the dressing: whisk together the parsley, Dijon mustard, vinegar,2 tbsp. oil in a small bowl. Season to taste with salt & pepper.
Drizzle leeks with dressing and serve warm.