Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the leeks
Trim the roots and dark green tops of the leeks, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly under cold water to remove any dirt or sand.
- 2
Cook the leeks
In a large pot of boiling salted water, add the leeks and cook for 8-10 minutes, until tender. Drain and set aside to cool.
- 3
Make the vinaigrette
In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
- 4
Combine the ingredients
Once the leeks are cooled, cut them into 2-inch pieces and place them in a serving dish. Drizzle the vinaigrette over the leeks and toss gently to coat.
- 5
Garnish and serve
Chop the fresh parsley and chives, then sprinkle them over the leeks before serving. Enjoy at room temperature or chilled.
