Leeks with Vinaigrette

Name: Leeks with Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large leeks (white and light green parts only); 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 clove garlic (minced); to taste salt and pepper

25 min 4 servings Easy

All Recipes

Tender leeks topped with a tangy vinaigrette make a perfect side dish.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Leeks with vinaigrette is a classic French dish that highlights the delicate flavour of leeks paired with a bright, tangy dressing. This simple yet elegant side dish is perfect for showcasing fresh produce and can be served as an appetizer or alongside a main course. The mild onion-like taste of leeks is beautifully complemented by the vinaigrette, making it a versatile dish that can accompany various meals. Whether you're hosting a dinner party or preparing a casual family meal, leeks with vinaigrette add a touch of sophistication to any table.

Instructions

Prepare the leeks

Trim the roots and dark green tops of the leeks, leaving the white and light green parts. Slice them lengthwise and rinse thoroughly under running water to remove any dirt and grit.

Pro tip: Soak leeks in a bowl of water for a few minutes to ensure all dirt is removed.

Cook the leeks

Bring a large pot of salted water to a boil. Add the leeks and cook for about 8-10 minutes until they are tender but not mushy.

Pro tip: To check doneness, a fork should easily pierce the leeks.

Chill the leeks

Immediately transfer the cooked leeks to a bowl of ice water to stop the cooking process and preserve their colour. Drain and pat dry with paper towels.

Pro tip: Chilling helps maintain the leeks' vibrant green hue.

Make the vinaigrette

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.

Pro tip: Adjust the vinegar if you prefer a more or less tangy vinaigrette.

Dress the leeks

Arrange the leeks on a serving platter and drizzle with the vinaigrette. Toss gently to coat the leeks evenly.

Pro tip: Garnish with chopped fresh herbs like parsley or chives for extra flavour.

Serve

Serve the leeks with vinaigrette immediately or allow them to come to room temperature before serving.

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Tips & Tricks

Use fresh, firm leeks for the best flavour and texture.
Rinse leeks thoroughly to remove any soil or grit between the layers.
Chill the leeks in ice water after cooking to retain their vibrant green colour.
Adjust the vinegar in the vinaigrette to taste if you prefer a milder or stronger tang.

Frequently Asked Questions

What is the best vinaigrette for leeks?

A simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, honey, and garlic complements leeks beautifully.

How do you clean leeks for vinaigrette?

Trim the roots and dark green tops, slice lengthwise, and rinse under running water to remove dirt. Soak in water if needed.

How long do you boil leeks for vinaigrette?

Boil leeks for 8-10 minutes until tender.

Can I make leeks with vinaigrette ahead of time?

Yes, prepare leeks and vinaigrette separately, then combine before serving. Store in the fridge for up to two days.

What dishes pair well with leeks vinaigrette?

Leeks vinaigrette pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal.

Serving Suggestions

Serve leeks with vinaigrette warm or at room temperature for the best flavour. This dish pairs well with grilled meats, roasted chicken, or even as part of a vegetarian spread. To make ahead, prepare the leeks and vinaigrette separately, then combine just before serving. Store leftovers in an airtight container in the refrigerator for up to two days.