Leeks Vinaigrette

Nina Marcinowski

From Martha Stewart-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. 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 skillet, and place on a platter; set aside. Strain cooking liquid through a fine-mesh sieve. Measure ¼ cup liquid, and set aside. Reserve remaining liquid for another use or discard.

  2. 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. Spoon over leeks. Garnish with chopped herbs. The leeks may be served hot or chilled.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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