Leeks Vinaigrette

Leeks vinaigrette is a classic French side dish that proves the best cooking is often the simplest. Whole leeks, poached until just tender and dressed with balsamic vinaigrette, make an elegant accompaniment to roasted meats or fish.

Split the leeks lengthwise but keep the root end intact so they hold together during cooking. Sand hides between the layers, so fan them open under running water and rinse thoroughly. Tie the split leeks in a bundle with kitchen string so they don’t fall apart in the pot.

Twelve minutes of gentle simmering is the target. You want them tender enough that a knife slides through with no resistance, but not so soft that they turn to mush. Test the thickest part of the white section.

Serve them warm straight from the pot with vinaigrette drizzled over, or plunge them into ice water to stop the cooking and serve chilled. Both ways work beautifully, and the chilled version makes a great make-ahead appetizer.

Kitchen Tips

• Trim the dark green tops and use only the white and light green sections for the most tender results
• An ice bath after cooking keeps the color bright green if serving chilled
• Let chilled leeks come to cool room temperature for the best flavor before serving

Variations

• Use a Dijon mustard vinaigrette for a sharper, more traditional French dressing
• Garnish with chopped hard-boiled egg and capers for a composed salad
• Drizzle with extra-virgin olive oil and shaved Parmesan instead of vinaigrette