Tangy Leeks Bites

This simple Leeks Vinaigrette turns an ordinary veggie into a fancy side with almost no work. The soft leeks soak up a well-mixed dressing, creating light flavors that go great with almost any main dish.

I came across this dish at a tiny French café and couldn't believe how simple it was. After making it at home, I found my family asking for it all the time – even my kids who usually run from anything green.

Ingredients

• 6 long leeks: Around 2 to 2½ pounds total. Pick leeks about one inch wide with lengthy white and light green parts for the softest outcome.
• ¼ cup extra virgin olive oil: Go for quality oil since it's the main part of your dressing and you'll really taste it.
• 1 tablespoon red wine vinegar: Gives just enough tang to match the leeks' sweetness.
• 1 teaspoon Dijon mustard: Works as both a flavor booster and helps mix the dressing smoothly.
• ¼ teaspoon kosher salt: Diamond Crystal kosher salt is a great choice here.
• ¼ teaspoon freshly ground black pepper: Grind it right before using for best flavor.

Step-by-Step Instructions

Get your water ready:

Fill a big wide pot with water, add about 2 teaspoons salt per 2 quarts, and bring to a boil. The salt isn't optional – it seasons the leeks from within as they cook.

Wash the leeks:

Give the outsides a quick rinse. Take a sharp knife and poke each leek just below where it fans out, then cut lengthwise through the green parts but keep the white base whole. Open up the leaves and wash thoroughly under cold water to get rid of all dirt hiding inside. Cut off the dark green tops, leaving just a bit of the lighter green. Trim the roots close to the bottom to help the leeks stay together while cooking.

Cook the leeks:

Put the clean leeks into the boiling water and turn down the heat to a gentle bubble. Let them cook 8-10 minutes until you can easily poke the thickest part with a knife. They should just start turning from bright to olive green when they're perfect. Thicker leeks might need a minute or two more.

Stop the cooking:

Use tongs to lift the leeks out and drop them straight into ice water. This stops them from cooking more, keeps their nice color, and stops them from getting too soft.

Let them dry:

Take leeks from the ice bath and lay them in a pan with one end slightly raised so water can run out from between the layers. Let them drain about 10 minutes while you make the dressing.

Mix your dressing:

In a small jar, put olive oil, red wine vinegar, Dijon mustard, salt and pepper. Shake or whisk hard until it thickens and blends completely without separating.

Soak the leeks:

Put your drained leeks in a long serving dish. Pour half the dressing over them, turn them carefully, then pour the rest of the dressing on top. Cover with plastic wrap and let sit at room temperature for at least 2 hours or in the fridge for up to 3 days.

Serve:

Make sure to bring the leeks to room temperature before serving for the best taste.

Pin it

The Dijon mustard really makes this dish special. I learned this the hard way when I forgot to add it once and ended up with a dressing that kept splitting and tasted flat. Now I always keep different kinds of French Dijon in my kitchen just for dressings like this.

Finding The Best Leeks

At the store, grab leeks with solid, clean white stalks and vivid green tops. Stay away from any with yellow or droopy tops as they're too old. Look for ones about an inch wide – these stay tender but hold their shape after cooking. Really skinny leeks cook too fast, while extra thick ones can be woody inside. The white and pale green sections have the mildest, sweetest taste, while the darker greens taste more like onions.

Serving Suggestions

These tasty leeks work great on an appetizer board with olives, roasted peppers and cheese. For a full meal, serve them with crusty bread, pan-cooked salmon and a cool glass of white wine. They're also a fancy swap for green beans in a Niçoise salad. To make them look extra special, lay them out nicely and sprinkle with finely cut fresh herbs like chives or parsley right before serving to add a pop of color.

Storage and Leftovers

Keep any extra leeks in their dressing in a sealed container in the fridge for up to 5 days. They'll actually taste better as time goes on. Always let them warm up completely before eating again because cold temps dull their subtle flavors. Don't try freezing these leeks – they'll just turn mushy and lose their nice texture. If you've got leftovers, chop them up small and mix into potato salad or eggs for extra flavor.

Cultural Context

Leeks in vinaigrette go way back in French cooking, especially in the food spots of Paris and Lyon. This way of preparing them shows off the French belief in letting good, simple ingredients speak for themselves without fussy extras. Usually served as part of a bigger veggie course or as a light starter, it shows how the French really know their way around vegetables. Similar dishes have been around for hundreds of years, when vinaigrettes weren't just for taste but also helped keep food fresh before fridges existed.

Pin it

Frequently Asked Questions

→ What’s the best way to clean leeks?

Rinse the outside, then slice them in half lengthwise starting below where they branch out. Hold the layers open and wash under running water to get rid of any dirt or sand.

→ How long does it take to cook leeks?

Boil them gently for about 8-10 minutes, or until the thick parts are tender when you poke a knife through. Adjust depending on the size of your leeks.

→ How much time is best for marinating?

Leave the leeks in the dressing for at least 2 hours. For a richer flavor, let them sit for up to 3 days in the fridge if marinating longer.

→ Can leeks be served cold?

Yes, but they really taste their best at room temperature, as that helps enhance the flavors.

→ Got any fun twists for this dish?

Try chopping the marinated leeks into small pieces and tossing them with roasted red peppers coated in the same dressing. It looks colorful and tastes amazing!