— · Mains
Miso Leeks With White Beans
In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks. The miso leeks can be prepared up to 3 days ahead and stored in the fridge.
Ingredients
Serves 4- 2 largeleeks, roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
- Extra-virgin olive oil
- Salt and pepper
- 2garlic cloves, thinly sliced
- 2fresh thyme sprigs
- 4eggs
- 2 canswhite beans, such as cannellini or butter beans, drained
- tarragon or parsley leaves, roughly chopped, to serve
- Toasted bread (optional), for serving
- 4 tspwhite miso paste
- 1 tspDijon mustard
- 1garlic clove, grated
- 2 tspred-wine vinegar
- 2 tbspextra-virgin olive oil
Method
- 01
Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)
- 02
Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- 03
Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. Set up an ice bath. Remove the eggs and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.
- 04
Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, grated garlic, vinegar and olive oil.
- 05
Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.
- 06
Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.
- 07
Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.