Warm Leek Salad with French Vinaigrette


This is a typical French salad. It’s best to eat it warm but it’s also good at room temperature.

Try to choose the thinner leeks as they are more tender and less chewy. Otherwise, remove all the layers that are dry looking until you reach the softer part. Then cut off all the green part and keep only the whitish part.

Now slightly slice the pale green part in the middle, up to an inch only, then rinse to remove any sand. Divide the leek in two or 3 pieces. Keep them soaked in water until ready to be steamed.

PS1: there is no sand in the much whiter parts!

PS2: don’t throw the green parts. Wash them thoroughly then freeze them to be used in soups or stews!


  • 2 leeks or more per person
  • Basic vinaigrette dressing:
  • 1 tsp of Dijon mustard
  • 1 tbsp of white or red wine vinegar
  • 3 tbsp of olive oil
  • Salt and pepper, to taste


Step 1

Remove the leeks from the soaking water and put them in a steamer basket over a pot of boiling water. Cover with a lid and steam the leeks until very tender, about 15 minutes (check before removing from the steamer).

Step 2

In a bowl, combine the mustard, vinegar, salt and pepper with a whisk, and while whisking add the oil. Keep whisking until it’s emulsified. Drizzle over the warm leeks and serve.

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