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Poireaux Vinaigrette

Prep Time 20 mins
Course Starter
Cuisine Europäisch
Servings 4


For the leek:

  • 4 small to mid-size leeks
  • salt and pepper

For the vinaigrette:

  • 6 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 2 teaspoons of mustard
  • 2 eggs cooked
  • 2 shallots
  • 5-6 gherkins
  • 2 teaspoons of capers
  • salt and pepper


Leek preparation:

  • Steam the washed and cut leeks, using a steamer basket, for 10 minutes, or just until soft.


  • Halve the eggs and separate the yolks from the whites. Dice the egg white into small pieces and press the egg yolk through a fine sieve.
  • Cut the shallots, gherkins and capers into small pieces.
  • Mix the olive oil, white wine vinegar, mustard and the egg yolks into a homogeneous mixture.
  • Add the egg white, shallots, gherkins and capers to the vinaigrette (if you wish, put some of these aside for the garnish)
  • Season the vinaigrette with salt and pepper


  • Arrange the leek, which should still be lukewarm, on a serving platter
  • Pour the vinaigrette on top
  • If desired, garnish with the bits that you set aside as mentioned above

Bon appetit!

    Keyword gherkins, leek, seasonal, starters, vinaigrette, white wine vinegar