Leeks in Tangy Vinaigrette

This classic Leeks Vinaigrette transforms a humble vegetable into an elegant side dish with minimal effort. The tender leeks absorb a perfectly balanced vinaigrette creating a delicate flavor profile that works beautifully alongside nearly any main course.

I first discovered this dish at a small French bistro and was stunned by its simplicity. After recreating it at home I found my family requesting it regularly even my children who typically avoid vegetables altogether.

Ingredients

• 6 long leeks: About 2 to 2½ pounds total. Choose leeks approximately one inch thick with long white and pale green shafts for the most tender result.
• ¼ cup extra virgin olive oil: Use a good quality oil as it forms the base of your vinaigrette and its flavor will shine through.
• 1 tablespoon red wine vinegar: Provides the perfect acidity to balance the sweetness of the leeks.
• 1 teaspoon Dijon mustard: Acts as both flavor enhancer and emulsifier for the dressing.
• ¼ teaspoon kosher salt: Diamond Crystal kosher salt works beautifully here.
• ¼ teaspoon freshly ground black pepper: Grind it fresh for the brightest flavor.

Step-by-Step Instructions

Prepare the water bath:

Bring a large wide pot of salted water to a boil using about 2 teaspoons of salt per 2 quarts of water. The salt is crucial for properly seasoning the leeks from the inside out while they cook.

Clean the leeks:

Rinse any visible dirt from the exterior of your leeks. Using a sharp knife pierce each leek just below where the shaft opens into leaves and slice lengthwise through the green parts while keeping the white base intact. Fan open the leaves and rinse thoroughly under cold running water to remove all sand and grit hidden between layers. Trim the dark green tops leaving just 1-2 inches of the lighter green part. Cut roots off as close to the base as possible to help maintain the leek's structure during cooking.

Simmer the leeks:

Carefully place cleaned leeks into boiling water and reduce heat to maintain a gentle simmer. Cook for 8-10 minutes until the thickest part can be easily pierced with a knife tip. The leeks should just begin transitioning from bright to olive green at the perfect doneness point. Thicker leeks may require an additional minute or two of cooking time.

Cool the leeks:

Gently remove leeks using tongs and immediately transfer to an ice water bath to halt the cooking process. This step preserves their beautiful color and prevents them from becoming mushy.

Drain thoroughly:

Remove leeks from ice bath and place in a rimmed roasting pan. Prop one end up slightly to allow water to drain completely from between the layers. Allow to drain for about 10 minutes while preparing the vinaigrette.

Make the vinaigrette:

In a small jar combine olive oil red wine vinegar Dijon mustard salt and pepper. Whisk vigorously until the mixture becomes thick and emulsified with no visible separation.

Marinate the leeks:

Arrange drained leeks in a long serving dish or casserole. Drizzle half the vinaigrette over the leeks turn them gently and apply the remaining dressing. Cover with plastic wrap and allow to marinate at room temperature for at least 2 hours or refrigerated for up to 3 days.

Serve:

Bring the leeks to room temperature before serving for the fullest flavor experience.

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The Dijon mustard is truly the secret ingredient in this dish. I discovered its importance when I accidentally omitted it once resulting in a dressing that separated and lacked depth. Now I keep several varieties of French Dijon in my pantry specifically for vinaigrettes like this one.

Selecting Perfect Leeks

When shopping for leeks look for ones with firm unblemished white stalks and bright green tops. Avoid those with yellowing or wilted tops which indicate age. The ideal diameter is about one inch which ensures tenderness while maintaining structure after cooking. Smaller pencil-thin leeks cook too quickly and larger ones can be tough and fibrous in the center. The white and light green portions contain the mildest sweetest flavor while darker greens provide more pronounced onion notes.

Serving Suggestions

These marinated leeks shine as part of an antipasto spread alongside olives roasted peppers and cheeses. For a complete meal serve them with a crusty baguette seared salmon and a glass of crisp white wine. They also make a sophisticated addition to salad Niçoise replacing the traditional green beans. For a beautiful presentation arrange them on a platter and garnish with finely chopped fresh herbs like chives or parsley just before serving to add color contrast.

Storage and Leftovers

Store any leftover leeks in their vinaigrette in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop and improve. Bring completely to room temperature before serving again as cold temperatures dull the delicate flavors. These leeks should never be frozen as they would become mushy and lose their delightful texture. If you find yourself with extras chop them finely and fold into a potato salad or scrambled eggs for a flavor boost.

Cultural Context

Leeks vinaigrette has deep roots in French cuisine particularly in the bistros of Paris and Lyon. This preparation showcases the French philosophy of allowing simple high-quality ingredients to shine without unnecessary complication. Traditionally served as part of a larger vegetable course or as a light first course it represents the French mastery of vegetable cookery. Similar preparations date back centuries when vinaigrettes were used not only for flavor but as preservation methods in the days before refrigeration.

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Frequently Asked Questions

→ How do you clean leeks properly?

Rinse off visible dirt, then slice the leek lengthwise starting just below where the stem separates into leaves. Open the leaves and rinse under running water to remove trapped sand or dirt.

→ How long should I cook the leeks?

Simmer the leeks for 8 to 10 minutes, or until the thickest part can easily be pierced with a knife. Adjust the time slightly for thinner or thicker leeks.

→ How long should the leeks marinate in the vinaigrette?

Let the leeks marinate for at least 2 hours, but for the best flavor, allow them to marinate for up to 3 days. Refrigerate if marinating for more than 2 hours.

→ Can I serve the leeks chilled?

You can serve them chilled, but they are at their best when served at room temperature, as the flavors are more vibrant.

→ What is a good variation for this dish?

For an alternative serving suggestion, cut the marinated leeks into 1-inch segments and combine them with roasted red bell peppers marinated in the same vinaigrette.