Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
II made these and they were great! We loved them. I will definitely make them again and rerecommend this recipe to others.
If the usually overlooked and/or discarded dark green tops of leeks are to be used in a soup or stock, do they replace the onions typically used in the base sauté, or are they IN ADDITION TO the onion-garlic-carrot-celery base?
Hi, Mae! Emma here, managing editor for Simply Recipes. I usually use the green tops in addition to onions. They have kind of a different flavor than onions, and I think the two work well in combination. If you’re not a big fan of oniony flavor, however, you might reduce the number of onions used to make the stock. Hope that helps!
I’ve always wondered why the top parts get discarded here. In Polish cuisine, the white and light green parts are used in salads and the dark portion is chopped up and used in soups. This looks and tastes absolutely wonderful!
Yes, I do that also!! I love leeks or green onion in just about everything that I cook and like to chop them up and add to any kind of green salads.
When you call for olive oil, do you use extra virgin or is a milder flavor better?
This looks so good. I bet the vinaigrette would be good with grilled leeks, too, since I love grilled veggies. I just love your site and have been known to spend far too much time browsing and appreciating your beautiful food photos. I’m making your honey mustard chicken right now, and the house smells so good! I’ve tried several of your recipes, but the comments are always closed on them by the time I get there. So I’ll say thanks here!
I usually use extra virgin, and you’re welcome!
Just made this for dinner alongside some salmon and potatoes dressed in yogurt and dill. Made for a wonderful meal. =)
I’ve always wondered why all recipes tell you to discard the dark green tops. My mom uses them with a pork stir-fry and I’ve always found them tasty.
I agree! We always save them, and if we don’t use them in a stir-fry we freeze them to use in stock.
I am allergic to onions and leeks, but i still enjoy the idea of this recipe. Is there any other substitute that I might be able to use in place of the leek?
Try green beans. They should do nicely with the viniagrette. Blanch them for 5-7 minutes, then soak them in the dressing for a day or so. I’d add a bit of jalapeno or red pepper flakes to make them a little spicy. Think I’ll try it myself.
this looks awesome..i never purchased them beacuase i did not know what to do with them lol….how about fenel?
I once read that the French (or least some of the French, maybe in Lyon?) called leeks the poor man’s aspargus.
I don’t get the connection except maybe they can be prepared in some of the same sauces.
I look forward to depositing this recipe into my leek bank account!
I make a similar recipe, only I’ve never let it marinate this long – usually like an hour or a day in advance. I like to serve it with hard boiled egg sprinkled over top! And it makes it a more of a meal that way – sometimes I just want my greens, you guys.
With a hard boiled egg sprinkled over the top it becomes another classic, poireaux vinaigrette mimosa, because the egg sprinkles mimic the mimosa flower.
I love this and can eat pounds of leeks prepared this way all by mayself! My French mother always made these with lemon juice instead of red wine vinegar. Delicious!
Leeks are a most under-appreciated vegetable! I love this recipe. Don’t throw away the tough tops: put them in a bag in the freezer until you’re ready to make chicken stock.Thanks, Elise.
How do you eat whole leeks? Do you cut them up with a knife and fork or do you eat them with your fingers like asparagus?
Great question! You cut them up with a fork and knife.
I’m so glad you asked that.
The Leeks and Red Bell Peppers look so pretty together! I believe leaks have a lot of health benefits, but I think we forget about them because there is something unattractive in the name leeks. This recipe look delicious, the perfect “bridesmaid” to a nice steak or chicken dish.
Elise is right about marinating them a bit longer like for 24hrs. But remember olive oil in the fridge tends to solidify a little so as Eilse mentioned, room temperature is the way to eat them. BTW, real red wine vinegar is a must if you can. I made them the other day and did not have them until a week later and they were still really good. Great pictures Elise.
Sending belated Happy Birthday wishes to your mother Elise! That meal sounded wonderful.
I was hoping that a lesson in cleaning leeks might lead to a recipe using them. This looks quite tasty! Leeks are a very good thing! When all else fails, thinly sliced leeks with cream cheese on a bread with some character like caraway rye is worth the effort of cleaning leeks. Now I am thinking leeks ‘marinated’ in this vinaigrette will be worth a try!