Leeks Vinaigrette
Leeks Vinaigrette is a flavorful French French Receipes dish prepared with quality ingredients. Heat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 425°F.
Trim dark-green tops from leeks, leaving root end intact.
Remove tough outer layer.
Starting 1" above root end, halve leeks lengthwise.
Wash leeks, making sure to clean all sand from between layers.
Dry slightly on paper towels.
Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat.
Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes.
Add wine and cook until almost all liquid is absorbed, 3-4 minutes.
Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt.
Bring to a boil.
Transfer skillet to oven.
Bake until leeks are tender, about 20 minutes.
Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl.
Season vinaigrette to taste with salt and pepper.
Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.