Quick Leek Vinaigrette

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If you ask me, leeks deserve way more love than they get.

This classic French side dish turns the humble leek into something special with a simple mustard vinaigrette. The mild, onion-like flavor of the leeks works perfectly with the sharp, tangy dressing.

The leeks are cooked until they’re tender but still hold their shape, then dressed while they’re still warm to soak up all the good flavors. A sprinkle of fresh herbs and some cracked black pepper finish things off.

It’s a simple dish that works just as well for everyday dinners as it does for company, especially when you want something light but satisfying.

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones with long, straight white and light green parts – these are the tender, edible portions you’ll want for this recipe. The best leeks are firm and straight with crisp, bright green leaves and no signs of yellowing or wilting. Most grocery stores carry regular leeks, which are perfect for this dish, though you might occasionally find smaller “baby leeks” which also work well but you’ll need more of them. Just remember that only the white and light green parts are used in cooking, so choose leeks where these sections look clean and unblemished. Before using them, be sure to clean them thoroughly, as leeks are notorious for hiding dirt between their layers.

Options for Substitutions

While this classic French dish is pretty straightforward, here are some helpful substitution tips:

• Leeks: Leeks are really the star here and can’t be perfectly substituted, but in a pinch, you could use a mix of green onions and sweet onions. Keep in mind the dish will have a different character.
• Red wine vinegar: White wine vinegar or champagne vinegar work great here. Apple cider vinegar can also work, though it will add a slightly different tang.
• Dijon mustard: Whole grain mustard is a perfect swap. Regular yellow mustard isn’t ideal here – it lacks the depth that makes Dijon special.
• Extra virgin olive oil: Any good quality olive oil works well, or try walnut oil for a French twist. Avoid using neutral oils like vegetable or canola – they won’t add the flavor this simple dish needs.
• Kosher salt: Regular table salt works fine – just use a bit less (about 1/8 teaspoon) since its grains are smaller than kosher salt.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing leeks is not cleaning them thoroughly enough, as sand and dirt can hide between their many layers – to avoid this, slice the leeks lengthwise and rinse each layer under running water. Another common mistake is overcooking the leeks, which can turn them mushy and unpleasant – instead, cook them just until tender when pierced with a knife, usually about 8-10 minutes in simmering water. For the vinaigrette, adding the oil too quickly to the mustard and vinegar can prevent proper emulsification – whisk the mustard and vinegar first, then slowly drizzle in the oil while continuously whisking to create a smooth, well-combined dressing. Make sure to dress the leeks while they’re still warm (but not hot) so they can better absorb the vinaigrette’s flavors.

What to Serve With Leek Vinaigrette?

This French-inspired leek dish makes a wonderful side for roasted chicken or grilled fish – the tangy vinaigrette sauce complements proteins really nicely. Since leeks have such a mild, sweet flavor, they pair beautifully with eggs, making this dish perfect for brunch alongside a quiche or frittata. You can also serve it as part of a larger spread of cold salads and appetizers, maybe with some crusty baguette slices and good butter on the side. If you’re keeping things simple, just add some sliced ham or prosciutto and call it lunch!

Storage Instructions

Keep Fresh: This leek vinaigrette tastes even better after the flavors have had time to mingle! Place it in an airtight container and keep it in the fridge for up to 3 days. The olive oil might solidify a bit when cold, but don’t worry – that’s totally normal.

Make Ahead: You can prep this dish in advance for your next gathering. Cook the leeks and make the vinaigrette separately up to a day before. Store them separately in the fridge, then combine and let them come to room temperature about 30 minutes before serving for the best flavor.

Serve: This dish is best enjoyed at room temperature or slightly chilled. If you’re taking it out of the fridge, let it sit on the counter for about 20-30 minutes before serving to let the olive oil return to its liquid state and the flavors bloom.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	2 hours 30 minutes – 3 days
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 6-8 g
• Fat: 70-80 g
• Carbohydrates: 40-45 g

Ingredients

• 6 large leeks (approximately 2 to 2 1/2 pounds in total)
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Step 1: Prepare the Leeks and Water

Start by bringing a large, wide pot (about 12 inches) half-full of salted water to a boil.

Use 2 teaspoons of salt for every 2 quarts of water.

While the water heats, clean the leeks without cutting them completely.

Rinse any visible dirt off the leeks.

Use a sharp knife to make a slit starting just below the point where the shaft opens into leaves, cutting all the way out to the tips of the green leaves while keeping the shaft intact.

Open the leaves and wash away dirt or sand under running water.

Trim the dark green tops, leaving an inch or two on the shaft, and cut off the roots closely to keep the leeks together during cooking.

Step 2: Cook the Leeks

Once the water is boiling, gently place the cleaned leeks into the pot.

Bring the water back to a simmer, then reduce the heat to maintain a gentle simmer.

Cook the leeks for 8 to 10 minutes or until the thickest part of the leek can be easily pierced with a knife.

If the leeks are about an inch thick, they should change from bright green to a slightly olive hue at around 8 minutes.

If thicker, cook a bit longer.

Step 3: Cool the Leeks

Use tongs to remove the cooked leeks from the pot and place them in an ice water bath to stop the cooking process immediately.

This will help preserve their color and texture.

Step 4: Drain the Leeks

After cooling, take the leeks out of the ice water bath and let them drain.

The best way to do this is to put them on a rimmed roasting pan, propping it at an angle to let excess water run off.

Allow them to drain for about 10 minutes while you prepare the vinaigrette.

Step 5: Make the Vinaigrette

In a jar or bowl, combine olive oil, vinegar, mustard, salt, and pepper.

Whisk the ingredients together until they are well emulsified.

This will serve as the marinade for your leeks.

Step 6: Marinate the Leeks

Place the drained leeks in a rimmed, long serving dish or a Pyrex casserole dish.

Drizzle some vinaigrette over the leeks, gently rolling them over to ensure both sides are coated.

Cover the dish with plastic wrap and allow the leeks to marinate in the vinaigrette for at least 2 hours, or up to 3 days for deeper flavor.

If marinating longer than 2 hours, refrigerate the leeks.

Serve them at room temperature for optimal taste and texture.