Leeks are an often overlooked vegetable with many delicious uses. They can be braised, fried, blended into soups and sauces, add depth to stocks, or even become the centerpiece of a savory pie. Whenever a recipe calls for onion, try substituting a leek to add subtle, layered flavor with minimal effort.
At the peak of tomato season, a tomato-based vinaigrette highlights their natural sweetness like nothing else. Braising the leeks makes them meltingly tender, creating an ideal base for a bright, sweet-and-acid tomato vinaigrette. The combination is fast, simple, and delivers impressive complexity—perfect as a starter or a side dish.
This recipe draws inspiration from the great Jacques Pépin.
Braised Leeks with Tomato Vinaigrette
Author: Justin McChesney-Wachs
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Prep 5
Cook 20
Total 25
Unlock the hidden potential of leeks by braising them until tender, then topping them with a sweet and tangy tomato vinaigrette for a fast, flavorful starter or side.
Servings 2
Course Starter
Cuisine French
Ingredients
Braised Leeks
- 1 medium to large leek, white and light green parts only halved lengthwise
- 1 tablespoon unsalted butter
- 1 cup boiling water
Vinaigrette
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon shallot finely chopped
- 1 tablespoon parsley chopped
- 1/2 teaspoon sugar or honey
- kosher salt and freshly cracked black pepper
- 1 cup cherry or grape tomatoes sliced thin
Instructions
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Heat 1 tablespoon of butter in a 10″ skillet over medium-high heat. Place the leek cut side down and press gently so it contacts the pan. Cook 4–5 minutes until nicely browned.
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Lower the heat to medium-low and carefully add 1 cup of boiling water to the skillet. Cover and simmer for 12–15 minutes, or until the leek is tender when pierced with a knife.
Vinaigrette
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Whisk the vinegar, olive oil, Dijon, Worcestershire, shallot, parsley, and sugar or honey together in a small bowl. Season with salt and pepper to taste, then stir in the sliced tomatoes.
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Spoon the tomato vinaigrette over the braised leek and finish with additional freshly cracked pepper if desired. Serve warm or at room temperature.
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