Roast Quail Tangled Leek Potato Vinaigrette Recipes

Steps:

• Preheat the oven to 400 degrees. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil. Cover the baking dish tightly, and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired. Toss together and allow to cool.
• Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.

Steps:

• Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
• Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
• Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
• Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.