Leeks with vinaigrette

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 15
Portions 4
Freezing No


  • 8 Les Cultures de chez nous mini leeks
  • 15 ml (1 tablespoon) of Dijon's mustard
  • 2 peeled and chopped shallots
  • 15 ml (1 tablespoon) of finely chopped fresh parsley
  • 45 ml (3 tablespoons) of red wine vinegar
  • 135 ml (9 tablespoons) of olive oil
  • Salt and pepper
  • Lemon juice up to taste
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  • Cook leeks into salted boiling water for 5 minutes or until tenders. Set under cold water to stop the cooking. Drain well and pour in a large sieve. (Drain over paper towels if needed.)
  • In a bowl, mix with a whisk mustard, shallots, parsley, vinegar, salt and pepper. While still whisking, add a bit of oil. Season well and add lemon juice. Serve leeks warm or cold with the vinaigrette.

Chef's notes