Leeks in Vinaigrette is a classic French bistro dish that instantly transports me back to my time in Paris. Tender poached leeks dressed in a bright, tangy vinaigrette are simple yet elegant—a perfect side to roasted chicken or an irresistible pairing with steak and frites. This timeless recipe captures the flavours of a Parisian table, bringing a touch of French charm to any meal.

Serves 4

Mis en Place

3-4 Leeks, white and pale-green parts only

1 Shallot, finely chopped

1 Garlic Clove, finely grated

1 Tbsp. Sherry Vinegar

1 Tsp. Dijon Mustard

1 Tsp. Grainy Mustard

1 Tsp. Fresh Thyme, finely chopped

1/2 Tsp. Honey

1/4 C. olive oil

1/4 C. Roasted Hazelnuts, chopped

Kosher Salt

Freshly Ground Black Pepper

Method

Step 1

Trim root end of leeks and cook in a saucepan of boiling salted water until meltingly tender

(a paring knife should go all the way through with no resistance).

Roughly 15–20 minutes.

Transfer to paper towels to drain; let cool.

Step 2

Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and honey in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.

Step 3

Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let marinate for roughly 30 minutes before serving.

Top with chopped roasted hazelnuts before serving.

*Tip*

Leeks can be made 1 day ahead.

Bring to room temperature before serving.