Poireaux vinaigrette
A Parisian bistro classic that keeps coming back into fashion. Young leeks cooked until tender, dressed while warm with a Dijon mustard and shallot vinaigrette, topped with grated egg and chives. The leek loses its sharpness and turns sweet and silky, while the tangy dressing keeps it fresh. Three things matter: thin leeks, washing out every bit of grit and draining off the water before dressing — a wet leek dilutes the vinaigrette.
Your own work in that: 5 min.
- Cleaning the leeks 10 min
- Cooking 15 min
- Draining 10 min
- Vinaigrette 5 min
- Resting 15 min
Step by step
0 / 8 doneTrim the leeks
Cut off the roots right at the base so the layers hold together, and cut away the tough dark green part. Split the pale green end lengthwise in a cross, 5 cm deep.
Ingredients: 8 pcs thin young leeks · 1 tbsp salt for the water · 2 pcs eggs
Wash out the grit
Rinse the leeks under running water, split end down, fanning the layers to wash out the sand. Even a grain of grit spoils the dish.
Ingredients: 8 pcs thin young leeks · 1 tbsp salt for the water · 2 pcs eggs
Split end down — the grit washes out.Cook the leeks
Bring plenty of salted water to the boil. Add the leeks and cook over medium heat 12–15 minutes, until a knife slides easily into the thickest part near the root. Thicker leeks may need 20 minutes.
Ingredients: 8 pcs thin young leeks · 1 tbsp salt for the water · 2 pcs eggs
Boil the eggs
In a separate pan hard-boil the eggs (10 minutes), move them to cold water and peel.
Ingredients: 8 pcs thin young leeks · 1 tbsp salt for the water · 2 pcs eggs
Drain the leeks
Lift the leeks onto a kitchen towel, cool for about 10 minutes and press gently so they release their water. Halve them lengthwise.
Ingredients: 8 pcs thin young leeks · 1 tbsp salt for the water · 2 pcs eggs
Pressed dry — the vinaigrette stays strong.Make the vinaigrette
Chop the shallot very finely and cover with the vinegar and salt for 5 minutes to mellow. Stir in the mustard, then pour in the oil in a thin stream, whisking all the time, until the dressing thickens. Season with pepper.
Ingredients: 1 pcs shallot · 1½ tbsp red wine vinegar · 1 tbsp Dijon mustard · 4 tbsp rapeseed or sunflower oil · ½ tsp salt · ½ tsp black pepper · ½ bunch chives
Oil in a thin stream — the dressing thickens.Dress the leeks while warm
Lay the lukewarm leeks on a platter cut side up and spoon over the vinaigrette. Leave 15 minutes — the warm leek absorbs the dressing.
Ingredients: 1 pcs shallot · 1½ tbsp red wine vinegar · 1 tbsp Dijon mustard · 4 tbsp rapeseed or sunflower oil · ½ tsp salt · ½ tsp black pepper · ½ bunch chives
Finish with egg and chives
Grate the eggs finely straight over the leeks and scatter with chopped chives. Serve at room temperature, with baguette to mop up the dressing.
Ingredients: 1 pcs shallot · 1½ tbsp red wine vinegar · 1 tbsp Dijon mustard · 4 tbsp rapeseed or sunflower oil · ½ tsp salt · ½ tsp black pepper · ½ bunch chives
Before you start
Which leeks
Thin leeks, the thickness of a thumb, in spring or autumn are best. Thick winter leeks work too but are more fibrous — halve them lengthwise before cooking.
Steamed
Steamed leeks are even sweeter and less watery. The time is similar — 12–15 minutes.
What to serve it with
In a bistro this is a starter before steak or fish. Leeks in vinaigrette keep a day in the fridge; take them out half an hour before serving.
