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Simple leeks vinaigrette

Published: 23 Apr 25
Updated: 24 Apr 25

This simple leeks vinaigrette from Rosie Mackean is a laid-back take on a French favourite. Here’s why it’s the perfect vegetarian starter…

French classic: This easy French dish features poached leeks marinaded in a mustardy vinaigrette. “Serving leeks in big juicy pieces, dressed with a thick vinaigrette, chopped egg and lovely spring herbs, makes a gorgeous starter,” says Rosie.

Zero stress: “Leeks vinaigrette can be made ahead and is best at room temperature, so it’s just perfect for a lunch or dinner party. You can even dress the leeks hours before you plan to serve, then spoon the garnish over before you bring them to the table.”

Serving suggestions: “Well buttered bread is an obvious accompaniment, but instead you can crumble goat’s cheese on top if you like.”

Take a look at more easy but elegant French starters.

Easy
May 2025

Test kitchen approved

Serves 6
Prep time 15 min. Cook time 20 min

This simple leeks vinaigrette from Rosie Mackean is a laid-back take on a French favourite. Here’s why it’s the perfect vegetarian starter…

Serving suggestions: “Well buttered bread is an obvious accompaniment, but instead you can crumble goat’s cheese on top if you like.”

Take a look at more easy but elegant French starters.

Nutrition: per serving

Calories: 171kcals
Fat: 15g (2.4g saturated)
Protein: 3.6g
Carbohydrates: 3.4g (3.2g sugars)
Fibre: 1.8g
Salt: 0.4g

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Ingredients

4 large leeks, cut in thirds or halves widthways
1 tbsp dijon mustard
2 tbsp cider vinegar (or tarragon vinegar if you have it)
1 tsp caster sugar
80ml extra-virgin olive oil
Squeeze lemon juice
Handful tarragon leaves
Small handful chives, finely chopped
2 medium eggs, boiled for 9 minutes then cooled, peeled and chopped
Crusty bread and butter to serve

Method

Bring a large pan of well salted water to the boil. Turn down to a bare simmer and add the leeks. Weigh the leeks down gently with a bowl so they stay submerged; they are quite buoyant! Cook for 18-20 minutes, or until a butter knife pierces the centre easily. You want to avoid them being too tough in the middle, or they will be stringy and unpleasant to eat.
Carefully remove the leeks from the water gently using tongs, transferring them to kitchen paper to drain. Leave to cool.
Make a vinaigrette by whisking together the mustard, vinegar and sugar with a pinch of salt and pepper. Slowly pour in the oil, whisking constantly to create a glossy dressing. Add a squeeze of lemon juice to finish it.

Arrange the leeks on a platter and pour the vinaigrette over the top, then cover and leave to sit at room temperature until needed. If you’re making them in advance, keep the leeks in the fridge – but bring them out an hour before serving so they come up to temperature.
Garnish the leeks with the tarragon, chives and eggs, then serve with the buttered bread alongside.