Name: My Easy Leeks with Vinaigrette
Prep time: 15 min
Yield: 4 people
Cuisine: France
Ingredients: 4 leeks; 6 tbsp ofolive oil; 2 tbsp ofsherry vinegar; 2 shallots; 2 eggs; 2 chives (or parsley); chef's knife; steamer basket; mixing bowl

appetizers steam cooking traditional cuisine

Updated on 26 March 2026 by

ratatouille

8 reviews 4.39 : Very good

Diet

Detox GFDF Gluten-free Lactose-free Lightweight Vegan Vegetarian

Level

Easy

Calories

62 pour 100g

Preparation

15 minutes

Here’s the recipe for a classic bistro dish: leeks with vinaigrette! I’ll admit I had some preconceived notions about this appetizer, which seemed a bit boring and bland to me. But when I had the chance to try it at a small neighborhood brasserie, my prejudices melted away 😋

This recipe for leeks with vinaigrette seems deceptively simple, but actually reveals an unexpected depth of flavor… You’ll particularly enjoy the contrast of colors, textures, and temperatures… And you’ll delight in the exquisite pairing of the rustic flavor of steamed leeks, enhanced by the tangy, rich vinaigrette with shallots and hard-boiled eggs.

But before diving into the recipe, let me share some interesting facts about the history and role of leeks with vinaigrette in our modern cuisine.

Table Of Contents

The surprising history of leeks with vinaigrette, or the “poor man’s asparagus”

An ancient legacy

Long before ending up on our bistro plates, the leek was already a star. The Roman emperor Nero consumed large quantities of it daily. He was convinced that it improved the quality and power of his voice (which earned him the nickname Porrophagus, the “leek-eater”).

At the time, leeks were mainly eaten in soup or boiled.

Social Ascension: From Soup to Appetizer

For centuries, leeks remained confined to the peasant’s pot. The real turning point came in the 19th century with the rise of restaurants and so-called “bourgeois” cuisine. At that time, asparagus was the height of luxury, but it was expensive and highly seasonal.

The chefs of the time then had a stroke of genius: to treat the leek the same way they treated asparagus. By cooking it precisely (to keep the white part tender but not mushy) and serving it with a mustard vinaigrette, they created a “substitute for asparagus.” The leek finally emerged from the soup to become a dish in its own right.

The Golden Age of Bouillons and Workers

In the early 20th century, leeks in vinaigrette became the king of Parisian bouillons. These establishments served quick, hearty, and inexpensive meals for workers and employees.

Easy to store, inexpensive, and easy to digest, the "leek vinaigrette" established itself as the quintessential appetizer. It came to symbolize a France that knew how to enjoy a feast on a shoestring budget, provided the sauce was well-seasoned.

Leek vinaigrette: a star of modern bistronomy

While it remains a staple of home cooking due to its affordability and health benefits, leek vinaigrette has established itself as the undisputed emblem of chic bistros and Parisian bouillons. There, it embodies a return to authentic, locally sourced ingredients.

Paradoxically, this vegetable, once known as “the poor man’s vegetable,” has conquered Michelin-starred restaurants. Today, chefs compete to elevate it with precision cooking techniques and luxurious garnishes.

Did you know?

In 2018, the Association for the Preservation of Leek Vinaigrette (ASPV) was founded to defend this dish against industrial versions.

Every year, Michelin-starred chefs compete in a world championship. Their challenge? To find the perfect balance between the acidity of the vinaigrette, the sweetness of the leek, and the crunch of the garnishes (hazelnuts, deviled eggs, fresh herbs).

The Health Benefits of Leek Vinaigrette

One of the reasons for the success of leek vinaigrette lies in the health benefits of this vegetable. Leeks are indeed a true ally for our well-being, as they are very low in calories while being rich in fiber, which aids digestion.

They contain many vitamins (especially vitamin C and vitamin B9). They are also rich in minerals like potassium, which is excellent for heart health and helps the body eliminate excess water.

Finally, their sulfur compounds—which give them their unique flavor—help protect our cells.

It is therefore a well-rounded vegetable that allows you to eat a balanced diet without depriving yourself.

Give it a try!

Now that you know all about leek vinaigrette, all that’s left is for you to check out the recipe.

If you decide to give it a try, I hope you enjoy it! You’ll see, it’s easy and delicious 😋

Thank you in advance for your comments 🙏

For

people

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For leeks
4 leeks

For the dressing
6 tbsp of olive oil
2 tbsp of sherry vinegar
2 shallots
2 eggs
2 chives or parsley

1
Bring water to a boil with a little vinegar.
Add the eggs one at a time using a tbsp to prevent them from cracking.
Cook for 10 minutes.
2
Remove any wilted leaves from the leeks.
Trim off the root end, then cut the leeks lengthwise.
Rinse the leeks under running water, taking care to spread the layers apart and remove any dirt from inside.
3
Cut the leeks into pieces about 10 cm long.
Steam them for 15 minutes.
If you’re using the steamer basket of a pressure cooker, you can reduce the cooking time to 10 minutes once the valve starts hissing.

Keep the leeks warm and covered.
4
While the leeks are cooking, peel, remove the roots, and finely chop the shallots.
Mix the oil and vinegar in a bowl.
Add the shallots.
5
Crack the eggs and separate the whites from the yolks.
Add the yolks to the bowl and set the whites aside.
6
Mash the egg yolk and mix it thoroughly into the vinaigrette until smooth.
Cut the egg white into pieces and add it to the vinaigrette.
7
Just before serving, cut the leeks into equal pieces about 10 cm long, if you haven’t already done so.
Place the warm leek pieces on each plate.
Drizzle with the egg vinaigrette and serve immediately!