Leeks Vinaigrette


  • 4 medium Leeks, halved lengthwise, well-washed
  • 1 1/2 cups homemade or low sodium chicken stock
  • 2 sprigs fresh tarragon
  • 1 teaspoon unsalted butter
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Chopped fresh Herbs, such as Parsley, Chervil and tarragon for garnish


Place Leeks, cut-side up, in one layer in a large, straight-sided skillet. Add chicken stock and tarragon and bring to a boil. Add butter, reduce the heat to medium and simmer. Cook until Leeks are tender when pierced with the tip of a knife, 10 to 12 minutes. Carefully remove Leeks from the skillet and place on a platter; set aside. Strain cooking liquid through a fine mesh sieve. Measure 1/4 cup liquid and set aside. Reserve remaining liquid for another use or discard.

In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly. Whisk in reserved liquid. Season with salt and pepper. Spoon over Leeks. Garnish with chopped Herbs. The Leeks may be served hot or chilled. Serves 4.

Leeks | Parsley | Chervil