Leeks with Vinaigrette
Click the stars to rate!
In France, you’ll find Leeks in Vinaigrette on almost every bistro menu, it’s a classic. For me, it’s the perfect starter because it’s incredibly quick, healthy, and packs so much flavor! While it’s often served quite simply, today I’m showing you my favorite way to level it up with mimosa eggs and toasted hazelnuts for a little extra crunch.
In This Article
Leek with Vinaigrette: The Key Ingredients
You really don’t need much for this recipe, and it’s a really budget-friendly one too! Here are my tips:
- Leeks: Choose straight leeks with a long, fleshy stem (the white part).
- Vinaigrette: For this recipe, I often use a classic vinaigrette with wine vinegar, neutral oil (or olive oil) and Dijon mustard. I just add a some chopped shallot and chives at the end.
- The Crunch: I like to add a touch of crunch to my leek vinaigrette. Here I’ve chosen roasted hazelnuts, but feel free to vary according to what you have in your cupboards (walnuts, pine nuts, almonds or even homemade croutons).
- Eggs: It’s not mandatory, but it’s a classic to add “mimosa” eggs (finely chopped boiled eggs) to add some protein and colors.
Cooking Leeks: Boiled or Steamed?
That’s the question I’m often asked! And in fact you have a choice for cooking leeks. Here are some tips:
- Cooking in water (English style): This is the traditional method. It allows the leek to be thoroughly salted throughout. Cooking time in a pan of boiling water: 12 to 15 minutes.
- Steaming: This preserves vitamins and, above all, prevents leeks from becoming too watery. The result is often more melt-in-the-mouth texture and more concentrated flavor. Cooking time: 15 minutes.
- My version: I like to cook them in water, but first I brown them for 1 minute on each side with a drizzle of olive oil to give them a light roasted taste, which is delicious! Then I add cold water and coarse salt, bring to the boil and cook for 12 to 15 minutes.
My tip: In all cases, I recommend tying the leeks so that they retain their shape.
👉 Recipe Card
Leek with Vinaigrette
Click on the stars to rate!
Ingredients
- 4 leeks
- 1 egg boiled
- 1 drizzle of olive oil
- 1 handful hazelnuts roasted, chopped
For the vinaigrette
- 5 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 shallot chopped
- 1 tbsp chopped chives
- Salt and pepper
Instructions
- Remove the hard, green part of the leeks. Cut into 4-5 inches (12 cm) lengths and halve lengthways. Rinse well between leaves to remove soil. Tie into bundles.
- Pour a drizzle of olive oil into a saucepan and heat over high heat. Place the leeks in the pan and lightly char on each side for 1 min.
- Cover with cold water, add a pinch of salt, bring to the boil and cook for 12-15 minutes, until tender. Drain well and leave to cool.
- Meanwhile, cook the egg in a pan of boiling water for 9 minutes. Shell the eggs, chop coarsely and crush the roasted hazelnuts.
- For the vinaigrette, whisk together the mustard, vinegar and salt, then drizzle in the oil while continuing to whisk. Add the shallot and chopped chives.
- Arrange leeks in a dish, drizzle with vinaigrette and sprinkle with egg mimosa and hazelnuts. Serve chilled as a starter.
Notes
Nutrition
3 Ways to Vary These Leeks with Vinaigrette
If you want to spice up from the traditional leeks with vinaigrette, here are my three favorite ideas for varying this recipe:
- Cheese version: Add fresh goat’s cheese, crumbled feta or a nice Burrata just before serving. The contrast between the cheese and the tangy vinaigrette is delicious.
- Crispy bacon : Add crispy oven-baked bacon and crumble it on top. The smokiness of bacon with leeks is a winning combination every time!
- Vary the dressing : You can change the vinaigrette as you like (with fruit, yoghurt, tahini, miso etc.). Find more ideas in my detailed vinaigrette recipe.
FAQ – Leek with Vinaigrette
If you opt for English-style cooking (in boiling salted water), allow around 12 to 15 minutes. Time may vary according to the size of your leeks.
Not really. Leeks are water-logged vegetables, so they can’t stand freezing unless they’re cooked. It’s better to eat them! On the other hand, you can freeze raw leek greens to prepare future vegetable broths or to add flavour to soups.
Leeks and vinegar are sometimes difficult to marry, but not impossible! I recommend a crisp, dry white wine that will work wonders! I suggest a Sauvignon Blanc (like a Sancerre or Touraine) or a Chenin from the Loire.
A healthy starter par excellence! Leeks are rich in fiber (perfect for digestion) and antioxidants. Served in vinaigrette, they are relatively low in calories. Combined with good fats such as walnut or olive oil in the vinaigrette and the protein in mimosa eggs, cel makes a well-balanced dish.
Mother’s-in-law recipe but putting some crashed nuts is something different 😁👍