Leeks Vinaigrette with Crispy Shallots

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🎥 [Watch the video demo here] to see how it all comes together in my kitchen.

Spice Profile: Basil, black peppercorns, garlic, lemon zest, lemon oil, marjoram, oregano, parsley, red chile flakes, rosemary, shallots, sumac, thyme

A classic French bistro dish, poireaux vinaigrette proves that simple ingredients—leeks, mustard, and olive oil—can turn into something elegant. The tender leeks soak up a tangy vinaigrette, and the crispy shallots on top make the whole thing sing.

How to Make It:

1. Prep the leeks:
   Take 2–4 good-sized leeks. Trim the roots just enough to keep the base intact, and remove 1–2 outer leaves. Rinse thoroughly under cold water to remove any soil. Trim the tops just where the pale green starts to darken. Slice the leeks in half lengthwise, keeping the halves attached at the root, and rinse again between the layers. Pat dry.

2. Braise the leeks:

   Place the leeks cut side down in a buttered baking dish. Sprinkle evenly with 1 Tbsp Stock+Spice Leek Braising Spice, then pour in enough boiling water to come about two-thirds of the way up the leeks. Cover with parchment paper and foil and bake at 350°F for 30-45 minutes, until tender and fragrant the leeks will look slightly off white. Allow to cool slightly before handling.

3. Make the vinaigrette:
   In a small bowl, blend 1 Tbsp Dijon mustard while slowly streaming in 1/2 cup olive oil until smooth and creamy. Adjust with a splash of vinegar or water if needed.

4. Crispy shallots:
   While the leeks are cooking. Thinly slice 1–2 shallots and sauté in a bit of butter and olive oil until golden and crisp, about 5–7 minutes.

5. Serve:
   Arrange the marinated leeks on a platter, drizzle with the vinaigrette, scatter with the crispy shallots, and sprinkle lightly with salt.

Perfect with: roasted potatoes, a soft-boiled egg, or a slice of crusty bread.