Classic Leeks Vinaigrette
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 8small leeks, about 1 pound
- Salt and pepper
- 2tablespoons Dijon mustard
- 1tablespoon red wine vinegar
- 3tablespoons extra virgin olive oil
- 2teaspoons capers
- 8 to 12cornichons
- 12olives, such as niçoise, oil-cured black or green picholine
- 2hard-cooked eggs, halved lengthwise
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
173 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 475 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Step 2
Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Step 3
Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Step 4
Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Private Notes
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Cooking Notes
Ann
I cook the leeks in the microwave. I spread them in a glass dish, cover with plastic wrap, and zap them on high for 10 to 15 minutes, depending on how many I’m cooking.
SS
Really good, even without cornichon/olives/eggs/capers. Some preferred just vinaigrette.
Larger leeks, slightly longer simmer. +2-4 min
Ghiottone
For my leeks (of medium thickness), at least, 8 to 10 minutes was definitely too long. I would suggest poking them after 5 minutes. BTW, that leek boiling liquid formed part of the base for my bollito misto: very nice.
lee
slightly longer simmer
ysenta
It runs very fast into too acidous. Caution. May be we have more acidic Dijonmustard than in U.S. but in any case the vinegar is expendable. On the other side it's easy to cook and makes no mess in the kitchen.
Susan
Agree that leeks will be cooked in about 5 min depending on size. Also try finishing the dish with course chopped roasted hazelnuts instead of capers, egg etc. Adds a nice texture contrast and the hazelnut plus mustard forward vinaigrette is heaven.
Jorge
I had these leeks today at David Tanis’ restaurant LULU in Los Angeles They were amazing. I look forward to attempting this recipe. I’m not a big vegetable guy, but I can’t stop raving about these leeks!
terre p
Sweet and hot! Delish! Steaming the leeks for 20 minutes in the airfryer seem to make the leeks much sweeter. Added more olive oil to reduce the sharpness of the dijon. Chopped capers and cornichons and added to the dressing and diced the egg to sprinkle on top of the leeks and dressing (the way it's served in most restaurants) instead of using as a garnish. Lots of compliments!
gail garlick
I was taught a different method to clean. Make a slit lengthwize, turn a quarter turn and make another. Hold the leek horizontal to a faucet and gently open leafs, turn so you have done that 4 times w each leak..make sure to hold horizontally so as not to drive the dirt into the center of the leek. An added bonus is they end up a bit ruffled at the ends.
Lucida
I had some leeks that I cut up raw and froze. Microwaved them (frozen, covered) in bit of water until they were tender. Drained them. Let them cool a bit and then tossed them (slightly warm) with the capers, 2 (chopped) cornichons and 6 (sliced lengthwise) pitted black oil-cured olives. Nice informal presentation as a side salad.
M
What if all you have is frozen leeks?
hazelfield
For an antipasto with a bit more oomph I added a small jar of Sun of Italy artichoke hearts and ditto of stuffed olives. If I had had on hand a large spoon of pickled pimento it would have been a nice touch of color. The leeks are no longer le ausperge de pauve- ‘the asparagus of the poor.’
susan
do in microwave 10-15 minutes ? add strips of ham
Kathy
One of my favorite spring/summer luncheon dishes! A dear friend of mine taught me this while I was living as a student in Lyon, and just before serving added thin strips of beautiful French ham and a few sprigs of fresh cilantro. A truly memorable dish! Thank you Hilary!!
Ghiottone
For my leeks (of medium thickness), at least, 8 to 10 minutes was definitely too long. I would suggest poking them after 5 minutes. BTW, that leek boiling liquid formed part of the base for my bollito misto: very nice.
Ann
I cook the leeks in the microwave. I spread them in a glass dish, cover with plastic wrap, and zap them on high for 10 to 15 minutes, depending on how many I’m cooking.
Wendy
Aren't you afraid of chemicals coming from plastic wrap?
SH in SF
Microwaving plastic wrap probably releases the plasticizers into your food
ysenta
It runs very fast into too acidous. Caution. May be we have more acidic Dijonmustard than in U.S. but in any case the vinegar is expendable. On the other side it's easy to cook and makes no mess in the kitchen.
lee
slightly longer simmer
SS
Really good, even without cornichon/olives/eggs/capers. Some preferred just vinaigrette.
Larger leeks, slightly longer simmer. +2-4 min
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