France / Appetizers

Leeks vinaigrette

Name: Leeks vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 4 portions
Cuisine: France
Ingredients: 4 small leeks; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tbsp chopped parsley; 0.125 tsp salt

Tender leeks with a sharp mustard dressing.

Prep15 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Trim roots and dark tops; split leeks lengthways and rinse carefully between layers.
Steam leeks 12–15 minutes until a knife enters easily, then drain and pat dry.
Whisk oil, vinegar, mustard and salt until combined.
Arrange warm leeks on plates, spoon over dressing and sprinkle with parsley. Serve warm or chilled.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Mustard. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 93 kcal
Protein: 0.9 g
Carbs: 7.3 g
Fat: 7.0 g
Fibre: 1.4 g
Total sugar: 3.3 g
Sodium: 91 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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