Effortless Leeks Vinaigrette

With hardly any fuss, this easy Leeks Vinaigrette turns a plain veggie into a classy side. The soft leeks soak in loads of bright flavors, going great next to whatever main you've got planned.

The first time I ate this, it was at a cozy French place, and I couldn't believe how simple it was. Next thing, I made it at home, and now my family keeps asking for it—even the kids who swear off vegetables.

Ingredients

• ¼ teaspoon freshly ground black pepper: Try to use freshly cracked for the sharpest taste.
• ¼ teaspoon kosher salt: Diamond Crystal brand is great if you've got it.
• 1 tablespoon red wine vinegar: Adds a nice punch so the leeks don't taste too sweet.
• ¼ cup extra virgin olive oil: Grab your favorite bottle—the flavor's a big deal here.
• 1 teaspoon Dijon mustard: Makes everything come together smooth and tasty.
• 6 large leeks: About 2 to 2½ pounds. Look for leeks about an inch wide with long pale ends. Those get super tender.

Step-by-Step Instructions

Serve it up:

Let the leeks warm up to room temperature before you eat—makes the flavors pop.

Let them marinate:

Lay the drained leeks out in a long dish, pour on half the dressing, gently turn them, and use up the rest. Cover and let them soak up those flavors for at least two hours. You can stash them in your fridge up to three days too.

Make your vinaigrette:

In a small jar, toss in olive oil, red wine vinegar, Dijon, salt, and pepper. Shake or whisk hard until it's thick and all blended. No oily bits floating around.

Drain all the water off:

Out of the ice bath, the leeks go into a rimmed pan. Angle it a bit so the water runs off—leave them like that for around ten minutes while you prep the dressing.

Cool them off:

Use tongs to pull leeks from the hot water straight into a bath of ice water. That stops the cooking and keeps them looking nice. Nobody wants mushy, dull green leeks!

Simmer time:

Drop your cleaned leeks into the boiling salted water, then turn the heat down—gentle simmer. Cook until your knife pokes through the thickest part easily, usually 8-10 minutes. If your leeks are chunky, give them another minute or two.

Get your leeks cleaned:

Brush off any dirt, then use a sharp knife to split from just below where the stalk gets leafy—slice up through the greens, but don’t cut off the base. Spread open to rinse away all grit, trim off the darkest green so only 1-2 inches of lighter green remains, then slice the roots right near the end so the leek stays together while it cooks.

Get your water going:

Fill a big wide pot with water, salt it well (about 2 teaspoons per 2 quarts), and bring it to a boil. Salting helps make sure leeks pick up flavor all the way through.

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Dijon mustard's what makes this dish work. Tried skipping it once by accident and the result was a boring, separated sauce that just didn't have that spark. Now I keep all kinds of French Dijon on my shelf because I never want to miss out on that flavor again.

Choosing Great Leeks

Pick leeks with firm, spotless white parts and crisp, vibrant green up top. Stay away from anything wilted or yellowing. Aim for ones roughly an inch thick for the best texture—they'll cook up just right. Tiny thin leeks cook in a flash and can get mushy, while jumbo leeks often stay tough in the middle. The white and pale green parts? Sweet and mild. The deeper greens? Stronger, almost oniony punch.

Serving Ideas

These tangy, marinated leeks are awesome in an antipasto spread—try them with cheeses, olives, and roasted peppers. They also shine with crusty bread, seared salmon, and a chilly glass of white. Want to twist up a salad Niçoise? Use these instead of green beans. Lay them out on a big platter, then finish with fresh chopped parsley or chives for a pretty, colorful touch just before you dig in.

Storage and Leftovers

Stick your extra leeks with vinaigrette in the fridge in a sealed container, and they'll taste even better up to five days later. Let them warm all the way to room temp for the best flavor; straight from the fridge they're kind of muted. Don't freeze these—texture turns to mush. If you find you've got leftovers, dice them up and toss into egg scrambles or potato salad for some bonus flavor.

Cultural Context

Leeks vinaigrette's a French favorite, especially in Paris and Lyon bistros. It's all about keeping things simple and letting good ingredients do their thing. Folks used to serve it with other veggies or as a light first dish—it really shows off how the French get veggies just right. This way of making leeks with vinaigrette goes way back, too. Before fridges, sauces like this weren’t just for taste—they helped keep veggies fresh longer.

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Frequently Asked Questions

→ How do you clean leeks properly?

Give them a rinse first, then slice down the middle right where the leaves start. Pull apart the layers and let water run through to get rid of hidden dirt or grit.

→ How long should I cook the leeks?

Simmer them eight to ten minutes till a knife pokes through the thick part easily. Go a little less for skinny ones or more if they're big.

→ How long should the leeks marinate in the vinaigrette?

Let the leeks soak in the dressing at least two hours. They taste even better after chilling for a couple of days in the fridge.

→ Can I serve the leeks chilled?

Chilled works, but honestly, the flavors pop more when they're served at room temp.

→ What is a good variation for this dish?

Cut up the leeks after marinating, then mix them with some roasted red peppers tossed in the same vinaigrette. It looks awesome and tastes great.