At Més de Vi's table: leek confit with orange vinaigrette
There are dishes that show that simplicity, when well worked, can be profoundly flavorful. Slow cooked leeks are a good example of this. At Més de Vi, we treat them with calm and respect, allowing the product to set the pace and each nuance to have its space on the plate.
These slow cooked leeks with orange vinaigrette, Kalamata olive emulsion, and toasted cashews are a vegetable proposal designed to be enjoyed without labels. That is to say, equally attractive for those seeking vegetarian options – we have them both on the menu and in the Lunch Menu– and for those who simply want to eat well.
Candied Leeks, the base of the dish
The slow cooking process allows the leek to show its most appealing side: a smooth texture, natural sweetness, and a surprising depth. Cooked at low temperature in olive oil, the leeks become the centerpiece of the dish, proving that a humble ingredient can sustain a complete proposal when handled with attention. On the palate, the result is soft and enveloping, with that balance that invites you to keep eating without a heavy feeling.
A well-measured interplay of contrasts
To accompany this vegetable base, the dish is completed with an orange vinaigrette that brings freshness and a very well-integrated citrus note. It is not a shock of acidity, but a nuance that brightens the whole and balances the natural sweetness of the leek. On the other hand, the Kalamata olive emulsion adds depth and a saline touch. Finally, the toasted cashews provide the necessary crunch to complete the dish, adding a contrast that is appreciated as the dish progresses.
A vegetarian dish designed for everyone
These candied leeks work especially well as an appetizer to share or as a first course in a relaxed meal. It is a light proposal, but with character, that fits perfectly with how we understand cuisine at Més de Vi: seasonal product, balance, and respect for flavors. It is also a dish that often surprises even those who don't usually opt for vegetable options, precisely because of its depth and harmony.
What wine do we pair it with?
To accompany this dish, we recommend white wines with texture and good structure. A perfect example is Brisat de Terroir Sense Fronteres, made with Garnatxa Blanca in the D.O. Montsant, whose light maceration with skins dialogues very well with the creaminess of the leek and the citrus nuances of the vinaigrette. A natural pairing, designed to be enjoyed calmly and to let the dish and wine accompany each other without imposing.
An invitation to try it
The leeks with orange vinaigrette, Kalamata emulsion, and toasted cashews are part of our menu and reflect an honest cuisine, designed for the table and conversation. If you feel like discovering this dish, we await you at Més de Vi, in Poblenou.