Poireaux Vinaigrette (Marinated Leeks with Herbs)
Poireaux Vinaigrette (Marinated Leeks with Herbs). Todd Coleman

The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it’s easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them. As a Paris bistro owner put it, “Leeks have all the advantages: They’re nourishing, cheap, and tasty.”—Megan Wetherall

Marinated Leeks with Herbs (Poireaux Vinaigrette) Poireaux Vinaigrette (Marinated Leeks with Herbs)
Poireaux Vinaigrette, poached leeks in a mustardy dressing is a simple, delicious warm salad.
Yield: serves 4


  • 8 medium leeks, trimmed of tough green parts
  • Kosher salt, to taste
  • 5 tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • Freshly ground white pepper, to taste
  • 7 tbsp. peanut oil
  • 8 sprigs parsley
  • 1 hard-boiled egg, chopped


  1. Starting about 1″ above root end, slice leeks lengthwise, but not all the way through. Open leeks like a book and wash well in cold running water to remove all sand and dirt. Bring a 12″ deep-sided skillet of salted water to a boil, add leeks, and cook over medium heat until soft but not mushy, about 6 minutes. Transfer leeks to a large bowl of ice water to stop them from cooking further. Carefully split leeks completely in half lengthwise, and transfer to a rack, cut side down, to drain thoroughly.
  2. Whisk vinegar, mustard, and salt and pepper together in a small bowl. Gradually add oil, whisking constantly, until vinaigrette is smooth and creamy. Adjust seasonings and set aside. Remove leaves from 4 of the parsley sprigs, chop leaves, and set aside.
  3. Divide leek halves equally among 4 warm salad plates. Drizzle vinaigrette over leeks, and sprinkle with chopped parsley and egg. Garnish each plate with a sprig of parsley.

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