Beer-Braised Leeks With Lemon and Parmigiano-Reggiano Vinaigrette

Beer-braised leeks with lemon and Parmigiano-Reggiano vinaigrette. Jacquelyn Dodd

If I challenged you to eat an entire plate of onions, you’d probably call me crazy. But then I’d set down this plate of onion-adjacent vegetables with cheese and butter, and you’d eat the entire thing. It’s shocking, really, how lovely and sweet the leek can be with just a little help.

Serves 4

• 3 tablespoons unsalted butter
• 6 large leeks (see Note), white and pale green parts only, cut into 1-inch sections
• 1 teaspoon kosher salt
• 3 large cloves garlic, minced
• 1/2 cup stout
• 1 teaspoon grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped pecans

Melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until they start to brown, about 5 minutes. Season with the salt.