This recipe is the simplest I know. It’s not even a recipe. It’s only a simple vinaigrette poured over boiled or steamed leeks. But it is a delicious super quick dish which my family, including the 3 kids, consider as their favourite entrée and which is also a great Parisian café classic.
If you go to any traditional café or brasserie in Paris you’ll be able to order this favourite of mine. Of course you can make a super creative vinaigrette, add spices, add herbs but with the simplest dressing you’ll find this really delicious.
Because they grow in abundance in my garden and because I love them, I sprinkled a bit of lemon thyme and chives on the top.
There’re so many things you can “customise” in the recipe: the vinaigrette could be a sichuan dressing, you could change the type of mustard, vinegar or oil :)
The traditional way is to tie the leeks with kitchen twine but I just tip the leek in the pan and cover with boiling water, or simply steam them in my Magimix Cook Expert (internal steamer).
So this is the recipe:
- - 3 leeks or any number, according to how many guest you have (1 leek = 1 guest)
- - salt and pepper (freshly cracked)
- - red wine vinegar
- - tomato sauce (Ketchup)
- - Dijon or seeded mustard
- - olive oil
- - optional: fresh herbs such as lemon thyme and chives.
- Cut the tough part of the leeks and discard. I cut 15cm cylinders.
- Clean them by cutting a 3 cm cross at each section, and clean that part. There is nothing worse than crispy, soily leeks...
- Place the leek bits in a pot and cover with boiling water. Boil until soft. You can also steam them for 10 to 20 mins.
- Make the vinaigrette by putting all the ingredients in a glass (preserve such as Bonne Maman jam jar) and put the lid on. Shake well.
- Place 2 to 3 leek cylinder in each plate and pour vinaigrette on top.
- Sprinkle herbs if you like. Serve either cold or warm.
NOTE: this post is not sponsored