Weird name, I know. But I’ve kept it because it’s the closest translation to the original created by Ryoko Sekiguchi then popularized by François-Régis Baudry, host of the the super-popular French radio show ‘On Va Déguster. ’ (You can watch him prepare it – and practice your French – below.)
For such a simple thing, the results are sublime – the leek greens turn tender, the oil becomes deeply flavorful. The magic really happens when the flavored oil and leek bits hit something hot and all of their glorious, leeky fragrance is released. But it’s also good as a dipping oil or in a salad dressing. I’ve also been using it, leek bits and all, to make croutons and roasted veggies.
Ryoko Sekiguchi + François-Régis Baudry prepare their with untoasted sesame oil and recommend it on rice and fish. I’ve been making it with grapeseed oil, to make it a little less pricey and a little, more all-purpose, and olive oil, to give it more of a Mediterranean touch.
I wrote down the recipe with quantities because…well…that’s what I’ve been trained to do and I like precision. Also because leeks and leek greens vary wildly in size/weight/amount/volume, as do pinches of salt and glugs of oil.
1 6-inch leek green, cleaned and thinly sliced (about 2 cups)
¼ tsp. salt
1 cup vegetable oil (neutral-flavored, like grapeseed or untoasted sesame, or more distinctive like olive or avocado)
Place the sliced leek green in a bowl with the salt and massage the mixture 1 to 2 minutes, or until the leek green pieces begin to soften and wilt. (This is a lot like making a kale salad.). Transfer them to a 3-cup lidded container, then pour the oil over top. Cover, and refrigerate 24 hours or up to 1 month. Be sure that the leek bits are always covered with oil to keep them from molding.