• 8 mini leeks from Les Cultures de chez nous
  • 15 ml (1 tbsp.) Dijon mustard
  • 2 shallots, peeled and minced
  • 15 ml (1 tbsp.) fresh parsley, chopped
  • 45 ml (3 tbsp.) red wine vinegar
  • 135 ml (9 tbsp.) olive oil
  • Salt and freshly grounded pepper
  • Lemon juice to taste
LeeksFind our bag in yourlocal grocery store


  • Cook leeks in salted boiling water 5 minutes or until they become tender. Put under cold water to stop cooking. Drain well and put in a large dish strainer. Pat dry on a damping paper if necessary.
  • In a bowl, whisk mustard, shallots, parsley vinegar salt and pepper. While you whisk, incorporate thin drops of oil. Season well and add lemon juice. Serve leeks warm or cold with dressing.

Chef's notes