A timeless french classic, leeks vinaigrette or poached leeks with herby mustard dressing. Leeks prepared like this taste just so sweet and delicate. Easy to prepare ahead of time as this dish is served at room temperature and the flavors of the vinaigrette develop over time. Can be served as an appetizer or entrée accompanied by some beautiful rustic bread or as a side with main meals. We personally love this dish for the spring picnic season as it is great to share and delicious smeared onto a crusty baguette in the park under the sunshine. Enjoy!

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Leeks Vinaigrette

  • 8 medium sized leeks, trimmed and cleaned
  • 1 golden shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tblsp. of raspberry vinegar
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of whole grain mustard
  • 1/4 teaspoon of lemon zest
  • 1 teaspoon of marjoram or thyme, finely chopped
  • 1/2 teaspoon of white sugar (can substitute for maple syrup, honey or another sugar of your liking)
  • 1/2 cup of olive oil
  • Pinch of sea salt
  • Pinch of ground black pepper

Start by cutting the leeks lengthwise but be careful not to slice all the way through, start approximately 2.5cm from the roots (carefully slice off the roots but not too much as you want to leave the base intact to hold it together during cooking time). Now carefully rinse each leek under cold water, removing all of the dirt from each fold.

In a large pot or skillet bring some salted water to the boil. Reduce heat to medium and add the leeks, cook until tender. This takes between 5 – 10 minutes depending on the size of your leeks. The best way to tell if they are ready is to insert a small paring knife into the base and when ready, there should be no resistance. Once they are ready drain them carefully. I find putting them on some absorbent paper towel helps.

Meanwhile, whisk together all other ingredients until well combined and then prepare your leeks on a serving plate and drizzle generously with the vinaigrette.

Serving suggestions: traditionally this dish is served with a boiled egg crumbled over the top, but I prefer to, serve them simply with the vinaigrette or add 1 tablespoon of chopped capers or when I am feeling indulgent I crumble some roquefort cheese on top.

Leeks Vinaigrette

Bon appétit x