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Vinaigrette leek often suffers from a somewhat old-fashioned image and is often relegated to the rank of a somewhat boring starter. This classic of bistro cuisine deserves our attention. It is usually made with boiled leeks, mustard vinaigrette and sometimes hard-boiled eggs. We invite you to dust off its image and reinvent it with three original recipes that transform leek vinaigrette into a new dish.

Forget preconceived ideas about leek vinaigrette and let yourself be surprised by this first tempting proposition. The leek is subtly roasted in the oven, which gives it a completely different texture.

  • 2 leeks
  • 100 g of feta
  • 1 red onion
  • 3 pickles
  • Salt pepper
  • Olive oil
  • 1 tablespoon apple cider vinegar

  1. Preheat your oven to 180°C
  2. Meanwhile, remove the greens and cut the leeks into sections. Arrange them on a baking tray.
  3. Drizzle the leeks with olive oil, season with salt and pepper to taste, then roast them in the oven until lightly charred.
  4. In a bowl, prepare a vinaigrette by mixing olive oil, cider vinegar, finely chopped red onions, gherkins cut into small pieces, salt and pepper.
  5. Once the leeks are roasted, pour the vinaigrette generously on top and finish with the crumbled feta.

Give your leek vinaigrette a touch of freshness by combining it with a yogurt sauce and fresh herbs. Mix creamy yogurt with chives, parsley and cilantro to create a sauce that will tantalize your taste buds. Learn how to balance these flavors for a nuanced taste experience.

  • 2 leeks
  • 150 g of natural or Greek yogurt
  • Chives, parsley, coriander
  • Salt pepper
  • Lemon juice

1. Steam the leeks until tender.

2. Mix the yogurt with the finely chopped herbs.

3. Add salt, pepper and a squeeze of lemon juice according to your preference.

4. Coat the leeks with this creamy sauce before serving.

Embark on a culinary journey with a spicy Asian version of leek vinaigrette. Prepare a marinade with soy sauce, ginger and chili to infuse your leeks with an explosion of flavors

  • 2 leeks
  • 5 cl of soy sauce
  • A piece of fresh ginger
  • Chili flakes (or Espelette pepper)
  • 2 tablespoons of sesame oil
  • Lemon juice
  • 2 teaspoons of sesame seeds

  1. Remove the greens from the leek and cut the rest into pieces, steam them until tender.
  2. Prepare the marinade with soy sauce, sesame oil, grated ginger, chili pepper and lemon juice.
  3. Marinate the leeks in this mixture for a few minutes.
  4. Serve the leeks in a dish, cover them generously with the marinade and sprinkle everything with sesame seeds.


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