A staple of French bistro cooking, this elegant dish transforms humble leeks into something refined. Often called the “poor man’s asparagus,” leeks become tender, silky, and flavorful when steamed and marinated in a tangy vinaigrette. Unlike boiling, steaming helps preserve their structure while allowing them to soak up the dressing. Serve chilled over a bed of tender lettuce with a drizzle of fresh vinaigrette—simple, classic, and full of charm.
INGREDIENTS:
Leeks
1 bunch leeks, roots trimmed but bases left intact, split lengthwise and thoroughly washed
1 cup plus 1/2 cup vinaigrette (see Bistro Vinaigrette below, or use White Balsamic or Tarragon Vinaigrette)
1 cup water
1/2 head Butterleaf lettuce or 1 head Little Gem lettuce, leaves separated, washed, and dried
Salt and pepper, to taste
Bistro Vinaigrette
2 tablespoons red or white wine vinegar (white recommended here)
1 garlic clove, peeled
1 small shallot, finely minced
1 teaspoon fresh thyme, minced
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons light-flavored oil
METHOD:
Prepare the vinaigrette:
Rub the inside of a medium bowl with the garlic clove, then discard it. Add shallot, a pinch of salt, a few grinds of pepper, thyme, mustard, and vinegar. Let sit for 5 minutes. Slowly whisk in the oil until emulsified. Taste and adjust seasoning. (You may not need all the oil depending on the mustard’s strength.)
Cook the leeks:
After washing, loosely tie leek halves together with kitchen twine, leek greens, or sturdy bands—loose enough for steam to circulate.
In a wide pot, place a steaming rack and add water just below it. Bring to a boil and add a large pinch of salt. Place leeks on the rack, cover, and steam for 8 minutes. Test doneness by piercing both ends with a thin knife; they should be tender but not mushy. Avoid overcooking, which can make them slimy.
Transfer leeks to a towel to drain briefly. Remove ties and place in a shallow container in a single layer. Pour over 1 cup vinaigrette mixed with 1 cup water. Cover and refrigerate several hours or overnight.
Assemble:
To serve, lift leeks from marinade and blot gently. Trim off the root ends to release the layers. Cut into 2-inch pieces or leave long. Arrange lettuce leaves on plates, top with leeks, and drizzle with reserved fresh vinaigrette. Sprinkle with salt and pepper. Serve chilled.
CHEF’S NOTES AND TIPS:
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Swap arugula or watercress for the lettuce for a peppery bite.
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For a traditional “mimosa” style, garnish with finely grated hard-boiled egg.
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This recipe works equally well with asparagus when in season.
YIELD: Serves 4 as a starter
