Leeks vinaigrette

A simple, light bistro starter: tender warm leeks dressed in a mustard vinaigrette. Cheap and easy to digest, it is a healthy classic that makes the most of a humble vegetable.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 161 kcal · 6 g protein · 6 g carbohydrate · 12 g fat

Ingredients

• 6 leeks
• 1 tbsp mustard
• 1 tbsp vinegar
• 3 tbsp olive oil
• 1 shallot
• parsley

Method

1. Steam the white parts of the leeks for 12 minutes.
2. Drain them well and gently squeeze out the water.
3. Make a mustard and shallot vinaigrette.
4. Dress the warm leeks and sprinkle with parsley.

Nutritional benefits

Leek is low in calories, rich in fibre and has a mild diuretic effect, which makes it ideal if you are watching your weight. Steamed and dressed with a homemade vinaigrette, it becomes a delicate, digestible and inexpensive starter. Naturally vegan and gluten-free, it is perfect for showing off a seasonal vegetable.

Variations and substitutions

• With crumbled hard-boiled egg (mimosa style).
• With herbs: chives, tarragon.
• With a walnut oil vinaigrette.
• With crushed walnuts.

Storage and making ahead

Keeps for 2 days in the fridge and improves with time: the leeks soak up the vinaigrette.

💡 Good to know

Gently squeeze the cooked leeks to remove the water: the vinaigrette clings better and the starter is not soggy.

Read also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: leeks · mustard · vinegar · olive oil · shallot.

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