Under 30 Minutes

Leeks Vinaigrette

Leek tops should be dark green and fresh, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes.

  • Prep:
  • Total Time:
  • Servings: 4
Leeks Vinaigrette

Source: Everyday Food, April 2006


  • 6 medium leeks (about 2 1/4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon grainy mustard
  • 1 teaspoon Dijon mustard
  • 2 teaspoons white-wine vinegar
  • Salt and pepper


  1. Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.

  2. Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.

  3. Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.

  4. In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.


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