Leeks Vinaigrette

From Nina Marcinowski (Martha Stewart’s recipe)

Serves 4


  • 4 medium leeks, halved lengthwise, well washed
  • 1 ½ cups chicken or vegetable stock or water
  • 1 teaspoon unsalted butter
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Chopped fresh herbs, such as parsley, chervil, and tarragon, for garnish


  1. Place leeks; cut side up, in one layer in a large straight-sided skillet. Add chicken stock and tarragon, and bring to a boil over high heat.
  2. 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.
  3. Carefully remove leeks from skillet, and place on a platter; set aside.
  4. Strain cooking liquid through a fine-mesh sieve. Measure ¼ cup liquid, and set aside. Reserve remaining liquid for another use or discard.
  5. In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly. Whisk in ¼-cup leek liquid. Season with salt and pepper.
  6. Spoon over leeks. Garnish with chopped herbs. The leeks may be served hot or chilled.