Poireaux Vinaigrette

Leeks Vinaigrette


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Leeks are sturdy, surviving all winter through hard frost. Marinated in vinaigrette, with some chopped hard-boiled egg to pick up the color, they are a popular appetizer all over France. They are best served slightly warm.


  • 6 leeks (about 2 pounds/900 g total), both white and green parts
  • salt</


Trim and clean the leeks. Reshape the leeks, divide into 2 even-sized bundles, and then tie each bundle with string, using 2 loops on each bundle. Bring a large pan of salted water to a boil, add the leeks, and simmer, uncovered, until they are very tender when poked with the point of a knife, 15 to 20 minutes (leeks should always be thoroughly cooked). Drain, rinse with warm water, and drain a