Leeks and celery vinaigrette

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 20
Portions 6
Freezing No


  • 6 Les Cultures de chez nous medium or small leeks
  • 3 celery branches, sliced into two section
  • 310 ml (1 1/4 cup) of chicken broth
  • 1 branch of fresh thyme
  • 1 Bay leaf
  • 1 clove
  • 75 ml (1/3 cup) of cider vinegar
  • 1 egg yolk
  • 7,5 ml (1 1/2 teaspoon) of Dijon's mustard
  • 75 ml (1/3 cup) of olive oil
  • Salt and pepper
  • 1 green apple sliced in two, seeded and finely minced with a peeler
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  • Set the grill at the center of oven. Preheat oven at 180 °C (350 °F).
  • Remove leek's green leaves. Slice pale green and white parts of leeks into two sections. In a baking plate, spread leeks and celery. Add broth, thyme, Bay leaf and clove. Salt and pepper. Cover with aluminium paper. Oven bake for about 30 minutes. Remove leeks, celery and cool down. Set broth in a sieve.
  • In a casserole, pour 75 ml (1/3 cup) of broth and vinegar. Reduce until there's only 45 ml (3 tablespoons) of liquid left. Cool down. In a bowl, mix reduced vinegar, egg yolk and mustard with a whisk. Pour oil while whisking continuously. Salt and pepper. Set vegetables and apples into plates and spray with vinaigrette.

Chef's notes