Classic Leeks Vinaigrette

By David Tanis

Classic Leeks Vinaigrette
Fred R. Conrad/The New York Times
Total Time
About 30 minutes
Rating
4(256)
Comments
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For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish “asperges du pauvre,” the poor man’s asparagus.

This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they’ll lose their delicate texture.

To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.

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Ingredients

Yield:4 servings
  • 8small leeks, about 1 pound
  • Salt and pepper
  • 2tablespoons Dijon mustard
  • 1tablespoon red wine vinegar
  • 3tablespoons extra virgin olive oil
  • 2teaspoons capers
  • 8 to 12cornichons
  • 12olives, such as niçoise, oil-cured black or green picholine
  • 2hard-cooked eggs, halved lengthwise
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

173 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.

  2. Step 2

    Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.

  3. Step 3

    Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.

  4. Step 4

    Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.

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Ratings

4 out of 5
256 user ratings
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Comments

SS

Really good, even without cornichon/olives/eggs/capers. Some preferred just vinaigrette.

Larger leeks, slightly longer simmer. +2-4 min

Ghiottone

For my leeks (of medium thickness), at least, 8 to 10 minutes was definitely too long. I would suggest poking them after 5 minutes. BTW, that leek boiling liquid formed part of the base for my bollito misto: very nice.

lee

slightly longer simmer

Jennie

Very pleasant rich salad. Easy. Cornichons would be better chopped and mixed in, sorry I didn't think of that. Served with an egg dish so forewent the egg garnish, also forewent the olives.

Jennie

Also, forgot to say that I only was able to find the regular giant leeks. So I halved them lengthwise and cut them into 3-inch batons before poaching them. The layers came apart in the poaching liquid. It didn't look neat like the pic above but still tasted very nice.

Claytronica

I'll never understand the near universal suggestion that we cut off almost all of the green from our leeks. What you should do is leave almost all of it on. Just cut off the last inch or so which can be a bit tough. And also look at the picture – does this look like leaving "a little" green at the top? No – it is leaving 3/4 of the green, as it should be.

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