Leeks Vinaigrette
Leeks don’t always get the attention they deserve, but this French-inspired Leeks Vinaigrette turns this humble allium into an elegant side dish. Gently boiled until meltingly tender, the leeks are served with a tangy mustard vinaigrette made with shallots, garlic, fresh thyme, and olive oil. The result is delicate, savory, and bright—a refreshing change from the usual roasted vegetables or leafy green salad.
This classic leeks vinaigrette recipe relies on simple ingredients and careful preparation rather than complicated cooking techniques. Four large leeks form the base, while sherry vinegar or red wine vinegar provides acidity. Dijon and whole-grain mustard bring a little sharpness and texture, finely chopped shallot and grated garlic add depth, and fresh thyme lends an herbal note. A touch of sugar balances the dressing, while olive oil brings everything together into a smooth vinaigrette.
The key to delicious leeks is cooking them until they are completely tender without letting them fall apart. Trim the root ends while keeping the leeks as intact as possible, then boil them in salted water for 15–20 minutes, until a paring knife passes through easily. Let them drain and cool before cutting them lengthwise and arranging them on a serving platter.
For the best presentation, use a wide serving platter that lets you lay the leek halves in a single layer with their cut sides facing up. This makes it easier to distribute the vinaigrette evenly so every bite gets a little mustard, shallot, and thyme.
One of the best things about this side dish is that you can prepare it ahead. The leeks can be made a day in advance and refrigerated, then brought to room temperature before serving. Give them at least 10 minutes with the vinaigrette before bringing them to the table so the flavors have time to mingle.
Serve Leeks Vinaigrette alongside roasted chicken, Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.
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Leeks Vinaigrette
- Total Time: :40
- Yield: 4 1x
Ingredients
- 4 large leeks, white and pale-green parts only, tough outer layer removed
- Kosher salt
- 1 small shallot, finely chopped
- ½ garlic clove, finely grated
- 1 tablespoon Sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- ½ teaspoon finely chopped fresh thyme
- ¼ teaspoon sugar
- ¼ cup olive oil
- Freshly ground black pepper
Instructions
- Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
- Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
- Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
Notes
This recipe gets better as it sits, which means you’ll be rewarded for making it ahead of time. These leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Prep Time: :10
- Cook Time: :20
- Category: Side Dish
- Method: Stove Top
- Cuisine: French