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Leeks Vinaigrette

Prep time
30 mins


This recipe comes from the blog Orangette, and has revolutionized my relationship with leeks!


2 Tvinegar (white wine)
1 tDijon mustard
1⁄4 tsalt
6 Tolive oil
1 shallot (small to medium, minced)
2 lbleeks (small, 7-8)


Whisk together the vinegar, mustard, and salt in a small bowl. Gradually whisk in the olive oil, until emulsified. Taste the dressing and, if needed, add more vinegar, mustard etc until you are happy with it. Once you've achieved the perfect balance of flavors for your dressing, add the minced shallot and whisk some more. Set aside.

Place a large pot of water to boil on the stove, salting it very well. Place a clean dish towel on the counter near you stove.

While the water is coming to a boil, prep the leeks. Trim the roots, and remove the dark leafy greens. You can save the greens for another time. Starting 1 inch from the root end, cut lengthwise down the middle of the leek. Rinse well under water to remove any bits of dirt or grit. Cook in the boiling water until very tender, 5-10 minutes, then remove from the boiling water, drain well, and place on the kitchen towel. Blot and press with the towel to dry.

While they are still hot, put the leeks in a large bowl and toss with a generous portion of the dressing.

Serve over rice as a delicious entree, or just on their own for a tasty side. Other ideas for serving suggested by Orangette are the additions of chopped egg and/or bacon.