Best 8 Leeks In Vinaigrette Recipes

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Leeks in vinaigrette is a classic French dish that is often served as a starter or side dish. The leeks are cooked in a simple vinaigrette dressing that is made with olive oil, vinegar, and herbs. This dish is light and refreshing, and it is a great way to enjoy the delicate flavor of leeks. There are many different ways to make leeks in vinaigrette, and each recipe has its own unique flavor profile. Some recipes call for the leeks to be cooked whole, while others call for them to be sliced or diced. The type of vinegar used in the dressing can also vary, with some recipes calling for white wine vinegar, while others call for balsamic vinegar or sherry vinegar.

Check out the recipes below so you can choose the best recipe for yourself!

LEEKS IN VINAIGRETTE



Leeks in Vinaigrette image

Leeks marinated in a lemony vinaigrette are offered at room temperature

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1 sprig fresh thyme
Juice of 1/2 lemon
Coarse salt
6 medium leeks, white and pale-green parts only, halved lengthwise and rinsed well
1 teaspoon Dijon mustard
2 teaspoons finely shredded (about 1/2 lemon total) lemon zest, plus 2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Make the poached leeks: Bring thyme, lemon juice, a large pinch of salt, and 5 quarts water to a boil in a large stockpot. Add leeks; reduce heat, and simmer until tender, about 15 minutes. Using tongs, transfer leeks to paper towels to drain; discard thyme and cooking liquid. Transfer leeks to a platter.
  • Make the vinaigrette: Whisk together mustard and lemon zest and juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  • Pour vinaigrette over leeks. Let stand 30 minutes.

LEEKS WITH DIJON VINAIGRETTE



Leeks with Dijon Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 medium leeks, dark green tops trimmed
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon water
3/4 teaspoon kosher salt, plus additional for salting water
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 teaspoons chopped fresh tarragon leaves, optional

Steps:

  • Game Plan: Make the vinaigrette while the leeks cook.
  • Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
  • Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.

CLASSIC LEEKS VINAIGRETTE



Classic Leeks Vinaigrette image

For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 small leeks, about 1 pound
Salt and pepper
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers
8 to 12 cornichons
12 olives, such as niçoise, oil-cured black or green picholine
2 hard-cooked eggs, halved lengthwise

Steps:

  • Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
  • Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
  • Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
  • Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Categories     Salad     Mustard     Vegetable     Sauté     Thanksgiving     Quick & Easy     Salad Dressing     Vinegar     Bacon     Ham     Leek     Winter     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

8 medium leeks (3 1/2 pounds)
2 teaspoons salt
2 oz thinly sliced pancetta, chilled
5 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh flat-leaf parsley

Steps:

  • Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.
  • Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.
  • While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.
  • Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mustard     Appetizer     Side     Braise     Vegetarian     Quick & Easy     Leek     Fall     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

6 medium leeks (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1/2 teaspoon kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup low-salt chicken stock
5 sprigs thyme
2 tablespoons chopped flat-leaf parsley, divided
1 tablespoon coarse-grained Dijon mustard
1 tablespoon white wine vinegar
2 hard-boiled eggs, whites and yolks separated and chopped

Steps:

  • Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.
  • Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.
  • Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.
  • Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 3h50m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 large leeks
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 clove garlic, finely minced
1 shallot, finely minced
1/4 cup hazelnuts, rough chopped
2 hard-boiled eggs, chopped
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of water to a vigorous boil and season liberally with salt.
  • Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
  • Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
  • In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
  • While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
  • Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.

LEEKS VINAIGRETTE



Leeks Vinaigrette image

Provided by Elaine Louie

Categories     easy, side dish

Time 1h30m

Yield 3 to 6 servings

Number Of Ingredients 10

12 leeks
1 garlic clove, pressed
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
2 grindings of black pepper
1/4 teaspoon sugar
4 tablespoons white wine vinegar (or a fruit vinegar if available)
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced

Steps:

  • Wash leeks by soaking them in cold water and peeling off tough outer leaves. Trim bottoms and tops, leaving 8 inches of leeks. Steam 20 minutes. Run cold water over them for a minute to bring down temperature.
  • Drain leeks. Arrange on platter and pour vinaigrette over them. Chill 1 hour.

LIGHT LEEKS VINAIGRETTE



Light Leeks Vinaigrette image

This classic French dish makes a light appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

6 medium leeks (about 2 1/4 pounds)
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Salt and pepper

Steps:

  • Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
  • Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
  • Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
  • In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.

Tips:

  • Choose the freshest leeks you can find. Look for leeks that are firm, with bright green leaves and no signs of wilting or bruising.
  • Trim the leeks properly. Cut off the root end and the tough, dark green leaves. Then, slice the leeks in half lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Use a variety of vinegars. You can use white wine vinegar, red wine vinegar, apple cider vinegar, or balsamic vinegar. Each type of vinegar will give the vinaigrette a different flavor.
  • Add some herbs and spices. Fresh herbs like parsley, chives, or dill add a nice flavor to the vinaigrette. You can also add a pinch of salt, pepper, or garlic powder.
  • Let the vinaigrette rest before using it. This will allow the flavors to meld together. You can make the vinaigrette up to a day ahead of time.

Conclusion:

Leeks vinaigrette is a simple but flavorful dish that can be enjoyed as a side dish or a main course. It is a great way to use up fresh leeks, and it is also a healthy and delicious option. With a few simple tips, you can make a delicious leek vinaigrette that will be a hit with your family and friends.

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