Recipes › Leek › Braised Leeks with Vinaigrette
Braised Leeks with Vinaigrette
A classic French bistro preparation that transforms whole leeks into a tender, luxurious side dish by braising them in broth until silky-soft, then dressing them with a sharp mustard vinaigrette while still warm. The leeks soak up the vinaigrette as they cool. Serve warm or at room temperature as a starter or alongside grilled fish or chicken.
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Ingredients
- 6 medium leeks, trimmed to white and light green parts, halved lengthwise, washed
- 1 cup vegetable broth
- 1½ tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 tbsp fresh tarragon, chopped (optional)Chives work
- ¾ tsp salt
Contains: mustard, sulphites.
Method
- Place leeks cut-side down in a wide skillet. Add broth and 1/4 tsp salt. Bring to a simmer, cover, and braise for 20-25 minutes until completely tender.About 27 min
- Whisk mustard, vinegar, olive oil, and remaining salt in a small bowl.About 3 min
- Carefully transfer warm leeks to a serving platter. Spoon vinaigrette generously over them. Scatter tarragon. Let rest 5 minutes for flavors to meld.About 7 min
Tips
- Leeks must be very tender — if they resist a knife, cook longer.
- Warm leeks absorb the vinaigrette much better than cold ones.
- A soft-boiled egg halved on the platter makes this a light lunch.
Ring the changes
- Top with toasted breadcrumbs and capers for added texture.
- Use a lemon vinaigrette for a lighter, more summery version.
Keeping it
Keeps refrigerated for 2 days. Serve at room temperature.
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More from the same crop
A hearty, comforting gratin where creamy white beans and slow-cooked leeks are baked together under a breadcrumb-and-Parmesan crust until bubbling and golden. This is a satisfying vegetarian main course that feels substantial and warming without being heavy. Make it on a Sunday and eat well all week — it improves as it sits.
1 h 10 min · medium · Leek
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