Equipment
Ingredients
Leeks
- 4 leeks, medium size, trimmed of dark green tops
- 15 g kosher salt
Vinaigrette
- 30 ml red wine vinegar, room temperature
- 15 g dijon mustard, smooth
- 15 g shallot, finely minced
- 75 ml extra-virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Garnish
- 5 g flat-leaf parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 259 kcal
- Protein
- 2 g
- Carbohydrates
- 21 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 363 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 287 mg
- Calcium
- 85 mg
- Iron
- 3.4 mg
- Magnesium
- 44 mg
- Phosphorus
- 54 mg
- Zinc
- 0.2 mg
- Vitamin A
- 193 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the dark green, tough tops and the very bottom hairy root end from the leeks, keeping the base intact so the layers hold together. Slice them in half lengthwise. Wash thoroughly under cold running water, fanning the layers gently to remove all trapped dirt and sand.
Bring a large pot of water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit. Add the 15g of kosher salt. Carefully lower the leeks into the water and cook until completely tender when pierced with the tip of a paring knife.
Use tongs to carefully remove the leeks from the water and transfer them to a colander. Let them drain for a few minutes, then gently press them with the back of a spoon or your hands to extract as much excess water as possible without crushing them.
In a small mixing bowl, combine the red wine vinegar, Dijon mustard, minced shallot, salt, and black pepper. Whisk vigorously to combine and dissolve the salt.
While whisking continuously, slowly drizzle the extra-virgin olive oil into the vinegar mixture. Continue whisking until the dressing is thick, creamy, and fully emulsified.
Arrange the warm, drained leeks cut-side up on a serving platter. Generously spoon the emulsified vinaigrette over the leeks.
Let the dressed leeks rest at room temperature for at least 30 minutes to allow the layers to absorb the vinaigrette. Sprinkle with finely chopped flat-leaf parsley just before serving.
Chef's Notes
- The secret to a great Poireaux Vinaigrette is dressing the leeks while they are still warm. The heat opens the cellular structure of the leek, allowing it to drink in the acidic vinaigrette much more effectively than if they were cold.
- Do not skip the step of gently squeezing the cooked leeks. Leeks act like sponges when boiled, and excess water will immediately break your beautiful vinaigrette and dilute the seasoning.
- Dijon mustard acts as an emulsifier here, binding the oil and vinegar together. Using cold ingredients can break an emulsion, so ensure your oil and vinegar are at room temperature.
- For a traditional non-vegan variation known as 'Poireaux Vinaigrette Mimosa', top the finished dish with a finely grated hard-boiled egg.
Storage
Refrigerator: 3 days — Store leeks and vinaigrette together in an airtight container. Bring to room temperature before serving as cold mutes the flavors.
Troubleshooting
Leeks are gritty or crunchy with dirt
Cause: Improper washing; dirt gets trapped deep between the tightly packed layers as the leek grows
Fix: Rinse the cooked leeks under warm water to remove grit, though this will sacrifice some flavor. Press dry again.
Prevention: Slice leeks in half lengthwise before washing and fan the layers under running water
Vinaigrette pools into oil and vinegar on the plate
Cause: Leeks were not pressed dry enough, or the vinaigrette was not properly emulsified
Fix: Whisk the dressing directly on the platter to briefly recombine before serving
Prevention: Thoroughly press water out of cooked leeks and stream olive oil very slowly while whisking vigorously
Leeks are stringy and tough to chew
Cause: Leeks were undercooked or too much of the tough dark green top was left on
Fix: Return to boiling water or microwave until tender
Prevention: Trim generously down to the light green portion and ensure knife meets no resistance during cooking
Cultural Context
Poireaux Vinaigrette is often affectionately referred to as l'asperge du pauvre, or the poor man's asparagus. It is a legendary starter in French bouillons and bistros, celebrated for elevating a humble, inexpensive root vegetable into a sophisticated, highly flavorful dish through simple culinary technique.
