Leeks Vinaigrette (And Global Bazaar Ticket Winners!)

For a recent bistro themed meal, I needed a light side dish that would cut through the fatty main course but was heartier than a salad. Preferably something that could be cooked ahead of time then kept at room temperature for the duration of the party so it wouldn’t take up room on the stove.

It should also be classically French because, heaven help me, I love a theme.

I turned to leeks vinaigrette because it is a dish that is so easy to prepare. It takes awhile to prep, but after you are done cutting and cleaning, the cooking is a breeze. This recipe serves bout 4 people as a side dish, but double or triple or deca-tuplet it – it is so easy to do! It is delicious hot, room temperature, or cold, and can easily be made vegetarian. everyone loves this, even people who are funny about onions, and most importantly…it’s as French as Chanel.

Leeks Vinaigrette


2 bunches leeks

2 boxes chicken stock

1 cup your favorite vinaigrette

1. Chop the long, husky, green ends off the leeks and the roots, so you are only left with the white parts. Take off any hard or bruised outer leaves, then slice the white parts into small rings.

2. Fill a large bowl with cold water, then plunge the leeks in there, swishing them around in the cold water, and let them sit for about 5 minutes, while the dirt sinks to the bottom.

Really get in the water, separating the circles, making sure the leeks are clean. You may need to spill out the water, then repeat the process a few times. It’s worth it for non-gritty leeks.

2. Pour the chicken broth in a large pot, and add the drained, cleaned leeks.

3. Set to boil for 30 minute, or until the leeks are very tender, almost melting, with no fibers.

4. Drain leeks.

5. Add the vinaigrette, and eat immediately or let come to room temperature.

6. Serve.

These leeks are what is refered to as “melted”, because they become so soft and smooth. They are incredibly healthy, but taste indulgent – almost fatty in their richness. They have none of the pungency or overly sugary overtones of raw or caramalized onions. They are something all their own. Savory, light, filling, and somewhat earthy, the way that turnips or potatoes are.

They soak up the vinaigrette, with ads brightness and a bit of salt to the naturally sweet leeks. They cut through fatty stews, they are delicious layered on bread with ricotta, and they are even great the next day served atop a pizza.

And they are unequivocally french.

Long live the theme.


The winners of the pairs of Global Bazaar tickets are (taking into account 2 comments that were not available to win the prize – and it was only done through 19 comments, but I had some problems copy and pasting here…)

True Random Number Generator

10Powered by RANDOM.ORG



True Random Number Generator

19Powered by RANDOM.ORG


*Winners must contact me by 4 pm today with their full names and email addresses so they can get tickets! Otherwise, prizes will be released to other people.*