Leeks Vinaigrette

Leeks Vinaigrette is a simple yet elegant French dish that highlights the natural sweetness of tender poached leeks, complemented by a tangy, flavorful vinaigrette. This classic bistro-style appetizer is refreshing, light, and perfect as a side dish or starter for a sophisticated meal.

        Fun Fact: In French cuisine, leeks are often called the “asparagus of the poor” because they offer a similar texture and mild sweetness at a lower cost.
    

Ingredients

4 medium leeks – The star of the dish, with a mild, sweet flavor.
2 tbsp Dijon mustard – Adds tanginess and depth to the vinaigrette.
3 tbsp red or white wine vinegar – Provides acidity to balance the dish.
1/3 cup extra virgin olive oil – Creates a rich and smooth vinaigrette.
1 tsp honey – Lightly sweetens and rounds out the flavors.
1 small shallot, finely minced – Brings a mild onion flavor with a hint of sweetness.
Salt & black pepper – Essential for seasoning and enhancing flavors.
Chopped fresh herbs (parsley, chives, or tarragon) – Adds color and freshness.

How to Make Leeks Vinaigrette

1. Prepare the Leeks

Trim the dark green tops of the leeks, leaving only the white and light green parts. Cut them in half lengthwise but keep the root end intact so they hold together. Rinse thoroughly under running water to remove any hidden grit.

2. Poach the Leeks

Bring a large pot of salted water to a gentle simmer. Add the leeks and cook for about 8–10 minutes until they are fork-tender but not mushy. Carefully remove them with tongs and transfer to a plate lined with paper towels to drain excess water.

3. Make the Vinaigrette

In a small bowl, whisk together Dijon mustard, vinegar, and honey. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Stir in the minced shallot, salt, and black pepper. Taste and adjust seasoning if needed.

4. Assemble and Serve

Arrange the poached leeks on a serving plate. Generously drizzle the vinaigrette over them, making sure to coat them well. Sprinkle with fresh herbs for a burst of color and added aroma. Serve at room temperature or slightly chilled for the best flavor.

        Best Way to Eat: Enjoy this dish as a light appetizer, served with crusty bread to soak up the extra vinaigrette. It pairs wonderfully with grilled fish or a glass of crisp white wine.
    

Storage Tips

Refrigerate: Store in an airtight container for up to 2 days.
Serve Cold: This dish tastes even better when chilled for an hour before serving.
Vinaigrette: The dressing can be made in advance and stored in the fridge for up to a week.

Simple yet refined, this Leeks Vinaigrette recipe is a must-try for anyone who loves fresh, vibrant flavors!

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