This leek salad recipe is an authentic French classic dish. This iconic cold starter is easy to make and requires only 4 simple ingredients.
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This leek salad is a real classic French cuisine "entrée" (starter). Leeks in French are called "poireaux". So this dish is called "poireaux vinaigrette" in French. That's why this recipe is often called "leeks vinaigrette". It is a classic “bistro cuisine” dish.
So if you ever come to France, you will often see "poireaux vinaigrette" on a bistro restaurant menu.
If you love French diet recipes, you will love my Boeuf a la mode (French beef carrot stew), my French buckwheat crepes (gluten free, vegan) and my Gluten free French apple tart.
⭐ Why you'll love this recipe
- A traditional French bistro cuisine recipe.
- Very easy to make.
- Only 4 simple ingredients.
- Healthy salad.
🧾 Leeks nutrition
Leeks are high in nutrients and rich in antioxydants.
They are part of the top 10 prebiotic foods.
Never heard of prebiotics before? Prebiotics feed your probiotics. The two work together to create balance in your gut and enhance your digestion.
Basically, prebiotic foods feed your good gut bacteria. Fortunately, it’s easy to add them to your daily diet, for example with this delicious French leek salad recipe.
📖 Ingredient notes
- Leeks. For this recipe you will need fresh leeks.
- Olive oil. Make sure to use a good quality extra virgin olive oil.
- Fleur de sel or sea salt. You have never heard of fleur de sel and want to find out everything about it? Read my post What is fleur de sel!
For the quantities and complete list of ingredients for this French leek salad recipe, please see the recipe card below.
🔪 Step by step instructions
How to cut leeks for this recipe
Prepare the leek by removing any roots. You want to use only the more tender light green and white parts (The dark green tops that are tough can be used to flavor stocks). Cut the leek in half and slice it lengthwise (as on the picture below).
How to cook leeks
- Once the leek is cooked, transfer it to a serving plate and let it cool down until it reaches room temperature.
- In the meantime, in a small bowl prepare the vinaigrette by mixing together the vinegar, olive and optional Dijon mustard.
- Pour the vinaigrette over the cooked leek. Sprinkle with fleur de sel. And voilà! Serve cold or at room temperature. Bon appétit!
💬 Recipe FAQs
You can store your leek salad in an air tight container for up to 2 days in the fridge.
🍲 Other French recipes you might like
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📋 Recipe / Recette
French Leek Salad
Ingredients
- 1 leek
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon apple cider vinegar
- Pinch of fleur de sel or sea salt
Optional:
- ¼ teaspoon Dijon mustard
Instructions
- Prepare your leek by removing any roots. You want to use only the more tender light green and white parts (The dark green tops that are tough can be used to flavor stocks). Cut the leek in half and slice it lengthwise.
- Wash thoroughly the cut leek, making sure to remove any soil between leaves.
- Place in your steamer. Cook for about 10 minutes or until tender (time will vary according to thickness).
- Once the leek is cooked, transfer it to a serving plate and let it cool down until it reaches room temperature.
- In the meantime, in a small bowl prepare the vinaigrette by mixing together the vinegar, olive and optional Dijon mustard.
- Pour the vinaigrette over the cooked leek. Sprinkle with fleur de sel. And voilà! Serve cold or at room temperature. Bon appétit!
Rito
I love this recipe. Thank you!
Saskia
I never would have thought of serving cooked leeks cold as a salad! It's funny how something that is common or traditional in one country can seem so unusual from another, and I'm only across the channel from you! I will definitely have to try this sometime, although I might wait til the weather warms up, it definitely seems more like a warm leek time of year at the moment!
gohealthywithbea
Bonjour Saskia. This reminds me of my very first trip across the channel when I was 11 years old and I discovered mint sauce. I had already eaten tons of mint but never in a sauce to go with meat. It was so intriguing!!! I found it so delicious I didn't understand why we didn't have this in France! Well I guess it's the beauty of culture differences. ❤️