Poireaux Vinaigrette (French Leeks in Mustard Dressing)
Tender poached leeks dressed while warm in mustardy vinaigrette, scattered with chopped egg and parsley, a classic bistro starter.
Made with Basic vinaigrette. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the dark green tops off the leeks and slice the leeks in half lengthways, leaving the root end attached. Rinse well under running water to remove any grit.
- 2
Boil the eggs in a small pan for 9 minutes, then cool them in cold water, peel and chop finely.
9 min - 3
Bring a wide pan of water to the boil with the salt. Add the leeks and simmer for 8 to 10 minutes, until the thickest part is very tender when pierced with a knife.
9 min - 4
Lift the leeks out gently and drain on a clean tea towel, pressing lightly to remove excess water. Wet leeks will dilute the dressing.
- 5
Arrange the warm leeks on a platter. Spoon over your ready made basic vinaigrette (see the base recipe) and leave for 10 minutes so the leeks absorb it.
- 6
Scatter over the chopped egg, capers and parsley and serve warm or at room temperature.
Tips
- Wash leeks thoroughly. Fan the layers under running water because grit hides between them.
- Dress the leeks while still warm. They soak up the vinaigrette far better than cold ones.
- For a vegan version, leave out the egg and add chopped toasted sunflower seeds.
Storing and freezing
Keeps 2 days in a covered dish in the fridge. Bring to room temperature before serving, and add the egg and parsley fresh.
Questions
Can I use ordinary leeks?
Yes. Use 3 medium leeks, trimmed and halved lengthways, and simmer for 12 to 15 minutes until tender. Cut them into 8 cm lengths for serving.
Should leeks vinaigrette be served hot or cold?
Warm or at room temperature is best. Fridge cold dulls the flavour of both the leeks and the dressing, so take them out 20 minutes before serving.
Is this dish suitable for coeliacs?
Yes, it contains no wheat. Check that your mustard and capers are labelled gluten free, as the vinaigrette uses Dijon mustard.
More made with basic vinaigrette
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.