Leeks Gribiche

    22 min

    A light vinaigrette sauce to go with new Spring leeks.

    4 people made this

    Serves: 4 

    • 8 medium leeks
    • 1 small shallot finely chopped
    • 1 tbsp finely chopped flat leaf parsley
    • 1 tbsp finely chopped capers
    • 1 tbsp finely chopped gherkins
    • 1 hard-boiled egg finely chopped
    • 5 tbsp olive oil
    • 1 tbsp red wine vinegar
    • 1 tbsp lemon juice
    • a small piece of finely chopped lemon peel
    • salt and freshly ground pepper

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Trim the leeks, cut down the middle lengthways almost to the root and rinse in cold water to remove the dirt. Boil in salted water for about 10-12 minutes until tender.
    2. Mix all the vinaigrette ingredients together, season with salt and freshly ground pepper and pour over the leeks.

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    Reviews in English (1)


    fantastic recipe. really delicious! i made some amendments only because i didn't have all the ingredients at hand: spring onion instead of shallot no parsley balsamic instead of wine vinegar definitely perks up the leeks, especially since steamed or boiled leeks sometimes seem a bit bland... tasty side dish and very easy!  -  28 Sep 2011