Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: 4 large leeks, trimmed and cleaned; 1 tbsp salt; 6 cups water (for poaching); 3 tbsp olive oil; 1 tbsp red wine vinegar (or sherry vinegar); 1 tsp Dijon mustard; ½ tsp honey (optional, for balance); Salt and black pepper to taste; 2 hard-boiled eggs, finely chopped; 1 tbsp Dijon mustard; 2 tbsp white wine vinegar; ¼ cup olive oil; 1 tbsp capers, chopped; 1 tbsp cornichons, finely diced; 1 tbsp fresh parsley, chopped; 1 tbsp fresh tarragon (or chives), chopped; Salt and black pepper to taste

Description

This Leeks Vinaigrette with Gribiche Sauce is a classic French bistro dish featuring tender, poached leeks drizzled with a tangy mustard vinaigrette, served with gribiche sauce—a rich, creamy dressing made with hard-boiled eggs, capers, and fresh herbs. Perfect as a light appetizer or elegant side dish, this recipe brings out the delicate flavors of leeks with a bright and flavorful twist.

Ingredients

Scale

For the Leeks:

4 large leeks, trimmed and cleaned
1 tbsp salt
6 cups water (for poaching)

For the Vinaigrette:

3 tbsp olive oil
1 tbsp red wine vinegar (or sherry vinegar)
1 tsp Dijon mustard
1/2 tsp honey (optional, for balance)
Salt and black pepper to taste

For the Gribiche Sauce:

2 hard-boiled eggs, finely chopped
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1/4 cup olive oil
1 tbsp capers, chopped
1 tbsp cornichons, finely diced
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon (or chives), chopped
Salt and black pepper to taste

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Instructions

1. Prepare the Leeks:

Trim off the dark green tops of the leeks, leaving only the white and light green parts.
Slice them in half lengthwise and rinse thoroughly to remove any dirt.
Bring water and salt to a gentle boil in a large pot.
Add the leeks and simmer for 10-12 minutes until tender.
Drain and set aside to cool slightly.

2. Make the Vinaigrette:

In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
Drizzle over the warm leeks and let them absorb the flavors.

3. Prepare the Gribiche Sauce:

In a bowl, whisk together Dijon mustard, vinegar, and olive oil until emulsified.
Stir in chopped eggs, capers, cornichons, parsley, and tarragon.
Season with salt and black pepper to taste.

4. Assemble & Serve:

Arrange the leeks on a serving platter.
Spoon gribiche sauce over the top or serve on the side.
Garnish with extra herbs and a sprinkle of black pepper.

Notes

Prefer a creamy version? Mash the egg yolks into the dressing before adding the other ingredients.
Make it ahead: The gribiche sauce can be stored in the fridge for up to 2 days.
Serving tip: Pair with crusty baguette and a glass of white wine for a true French bistro experience.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer / Side Dish
Method: Poaching
Cuisine: French