TABELIAAUTHENTIC RECIPE
Poireaux VinaigretteLeeks with Vinaigrette
A staple appetizer in bistros throughout France, showing technique through very few ingredients. Whole leeks are boiled until tender and dressed with mustard vinaigrette. Simple though it is, judging doneness and emulsifying the dressing determine the result. Often served chilled, it is a home favorite in summer and winter alike.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- LeeksTrim the roots and tough green tips, slit lengthwise and wash out all soil.4 pieces
- Dijon mustardEssential to emulsifying the vinaigrette.1 tablespoon
- Red wine vinegarFor the vinaigrette.20 ml
- Extra virgin olive oilThe base of the vinaigrette.60 ml
- ShallotFinely chopped.1 piece
- EggHard-boil, peel, separate white and yolk and chop each separately. Scatter on to finish.1 piece
- Flat-leaf parsleyFinely chop and scatter on to finish.1 bunch
- SaltFor the cooking water.1 tablespoon
- Black peppera little
Method
Prepare the leeks and garnishes
- 1 Start boiling a large pot of water.
- 2 Trim the roots and tough green tips from 4 leeks, leaving about 12 cm of white part.
- 3 Make 1 lengthwise slit about halfway through each and wash the soil thoroughly from between the leaves under running water.
- 4 Finely chop 1 shallot.
- 5 Finely chop the flat-leaf parsley.
Boil the leeks until tender
- 1 Add 1 tablespoon salt to the boiling water.
- 2 Lay the leeks horizontally in the water and boil for 15–18 minutes, until a skewer enters the base easily.
- 3 Lift out with a skimmer, arrange on a tray and allow the initial heat to dissipate.
Hard-boil and chop the egg
- 1 MeanwhileWhile the leeks cook, put 1 egg in a small saucepan with enough water to cover, place over medium heat and boil for 10 minutes after reaching the boil to hard-boil it.
- 2 Cool in cold water, peel, separate white and yolk and finely chop each separately.
Make the vinaigrette
- 1 Mix 1 tablespoon Dijon mustard, 20 ml red wine vinegar, the shallot and a pinch of salt thoroughly in a small bowl.
- 2 Add a little black pepper.
Caution
Drizzle 60 ml extra virgin olive oil gradually into the bowl while whisking constantly, emulsifying until thick and stable without separation.
Plate and chill
- 1 Lightly pat the cooled leeks dry with paper towels, cut into manageable lengths of 6–7 cm and arrange on a plate.
- 2 Pour vinaigrette over all and scatter with chopped egg white, yolk and flat-leaf parsley.
- 3 Refrigerate for at least 30 minutes before serving.
About this dish
French bistro menus often list leeks in vinaigrette among crudités, the selection of raw vegetables and light starters. Rather than belonging to a particular region, it is an appetizer long prepared in homes and bistros across France.
It is especially common from autumn through spring when leeks are abundant, yet because it is often served chilled, it fits naturally on summer tables too. Being easy to make ahead and refrigerate is another reason it became established in home cooking.
With so few ingredients, small differences between households—the amount of mustard, whether shallots are included—become family flavors passed down over time. It retains its place as a classic bistro starter today.
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