Leeks in vinaigrette

One could think that combining leeks and shallots may be an onion overkill, but believe me, this classic of French cuisine is a classic for a reason.

This is a very elegant appetizer, but would be a great accompaniment to roast chicken or any other roasted meat.

The recipe for the vinaigrette is also a classic, with a combination of wine or sherry vinegar for pungency, a bit of balsamic for sweetness, and Tamari or soy for umami. You will probably have a bit more vinaigrette than what you actually need, but you can keep it for a few weeks in the refrigerator. Use it in salads, with green beans, or even as a sauce over white fish.

Leeks in vinaigrette

  • Servings: 6
  • Difficulty: easy
  • Print


3 leeks
1 smallish clove garlic, grated
1 shallot, finely chopped
3 tablespoons sherry or red wine vinegar
1 teaspoon white balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
a few drops Tamari or soy sauce
1/2 teaspoon fine sea salt
few grindings of pepper


  1. Cut the extremities of the leeks keeping only the white and light green parts.
  2. Cook them in simmering salted water until a pairing knife goes through easily, about 10-15 minutes depending on the size of the leeks.
  3. When cooked, transfer them to a dry, clean kitchen towel, let them drain and come to room temperature.
  4. Whisk the rest of the ingredients together to make a vinaigrette.
  5. Cut the leeks in half lengthwise, then in two crosswise and serve, cut side up with a good drizzle of vinaigrette. Dress the leeks 10-15 minutes before serving.


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