Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette)
Spring time is a perfect moment to indulge in leeks with Dijon Shallot Vinaigrette, known in French as “Poireaux vinaigrette”. This cold starter of tender poached leeks served with a tangy vinaigrette dressing is a timeless French classic. And for good reason—it is a delicious, affordable, and uncomplicated starter to make at home. It also gives these seasonal vegetables often thought of as a supporting player, a well-deserved moment to shine. A perfect Spring-time recipe Leek season runs from September to May, but Spring leeks are smaller and more tender,…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 small leeks or 3 medium sized leeks
- ½ tsp salt
- For the Vinaigrette:
- 1 tbsp red wine vinegar
- ¼ tsp salt
- 6 tbsp (90ml) Extra Virgin Olive Oil
- 1 shallot, peeled and finely diced
- 1 tbsp Dijon Mustard
- 6 sprigs curly parsley, stemmed and roughly chopped
- ¼ tsp freshly ground black pepper
Instructions
- 1
Step 1 - Cut off and discard the root ends and dark green tips of the leeks. Keep most of the light green parts, so you get a nice white-to-green gradient for the final dish. Discard any outer leaves that are too tough and/or blemished.
- 2
Cut each leek into thirds, so you have 9 or 12 equal-sized pieces total, and then cut each piece in half lengthwise. Use butcher’s twine to tie all the pieces into three small bundles.
- 3
Bring a large pot of water to a boil. Add salt and place the bundles of leeks in the water so they are completely submerged. Bring back to a boil, cover with a lid, turn the heat down to medium-high, and boil for 20 minutes, until the leeks are fork-tender.
- 4
Step 2 - Meanwhile, prepare the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallot, mustard, parsley, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture.
- 5
Remove the leek bundles from the water with a slotted spoon and let them cool and drain on a kitchen towel. If needed, squeeze out some of the excess water.
- 6
Place the leeks on a serving platter and cut off the twine. Top generously with the vinaigrette.
- 7
Serve warm or cool.