Braised Leeks with Dijon Vinaigrette, Eggs, & Hazelnuts

A plate of cooked leeks topped with chopped hazelnuts, grated cheese, and fresh chives. Small bowls of salt and chives are in the background, with utensils beside the plate.

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Braised Leeks with Dijon Vinaigrette, Eggs, & Hazelnuts

Silky, meltingly tender braised leeks soaked in a sharp Dijon vinaigrette, then showered with snowy grated egg, toasted hazelnuts, and chives. It's a French bistro classic that's easy enough for a weeknight and elegant enough for your holiday table, and it's even better the next day.

Prep30

Cook25

Inactive Time2

Total2 55

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Course: Side Dish

Cuisine: French

Diet: Gluten Free, Vegetarian

Keyword: French leek recipe, leeks vinaigrette, make ahead side dish, restaurant-worthy side dish

Servings: servings

Calories: 214kcal

Author: Ari Laing

Equipment

Wide sauté pan or Dutch oven with tight fitting lid

Paper towels

Ingredients

For the Leeks

6 medium leeks, about 3 lb
2 cups (480ml) water or low-sodium chicken broth
2 Tbsp (28g) unsalted butter, cubed
1½ tsp kosher salt
2 springs fresh thyme
1 dried bay leaf

For the Dijon Vinaigrette

1 small shallot, finely chopped
2 Tbsp (30ml) sherry vinegar
½ tsp kosher salt
1 Tbsp (15g) Dijon mustard
¼ cup (90ml) extra-virgin olive oil
Freshly ground black pepper

To Finish

2 large eggs, hard-boiled and peeled
⅓ cup (45g) hazelnuts, toasted, skin removed, and roughly chopped
2 Tbsp fresh sliced chives (I like this sliced on the larger size for a fun presentation) - parsley works fine too!
Flaky sea salt

Instructions

Trim the leeks. Cut off the dark green tops, leaving the white and pale green portions. Trim the root end but leave the root plate intact (it’s the only thing holding the layers together through the braise). Halve each leek lengthwise through the root.
Rinse. Hold each half under cold running water, fanning the layers apart to flush out any grit. Leeks are notorious for holding onto dirt! Drain cut side down.
Braise. Arrange the leeks cut side down in a single snug layer in a wide sauté pan or Dutch oven. Add 2 cups (480ml) water or stock — it should come up about halfway — along with 2 Tbsp (28g) cubed butter, 1½ tsp kosher salt, 2 sprigs of thyme, and a bay leaf. Bring to a simmer, then cover, reduce the heat to low, and cook until a knife slides into the thickest part with no resistance, 20-25 minutes.

Tip: Test by feel, not by clock. The leeks should be silky all the way through.

Drain. Lift the leeks out with a slotted spatula and lay them cut side down on a couple paper towels. Let them drain for 10 minutes, then press gently but firmly with another towel to expel as much liquid as possible. This is the step that decides whether the dish works. Leeks hold a startling amount of water, and any that stays behind will leak out and dilute the vinaigrette into a thin puddle.
Make the vinaigrette. While the leeks drain, combine chopped shallot, 2 Tbsp (30ml) sherry, and ½ tsp kosher salt in a bowl. Let this sit for 10 minutes to temper the shallot. Whisk in 1 Tbsp (15g) Dijon mustard, then add ¼ cup (90ml) olive oil in a slow stream, whisking constantly, until emulsified. Season with black pepper.
Dress while warm. Arrange the leeks cut side up in a shallow serving dish or on a rimmed platter. Spoon about ¾ of the vinaigrette over them while still warm. Warm leeks absorb dressing the way cold ones simply don’t.
Marinate. Cover and let stand at room temperature for 2 hours, or refrigerate up to 2 days. If chilled, pull them out 45 minutes before serving, as this is meant to be room temperature. (The flavors will be muted if cold.)
Grate the eggs. Just before serving, grate the peeled hard-boiled eggs directly over the leeks using a microplane. It’ll look snowy in texture.
Finish and serve. Coarsely chop the toasted hazelnuts and scatter over the top, along with fresh chives. Spoon over the reserved vinaigrette, finish with flaky sea salt, and a little black pepper. Enjoy at room temp!

Notes

Ideal make-ahead dish for a holiday meal because it occupies no oven space, requires no reheating, and is actively better the next day.
If using large leeks, you may need to peel off the outer layer if it feels tough.
To toast hazelnuts: Toast at 350°F (175°C) for 10-12 minutes. Wrap in a clean kitchen towel, let steam for 1 minute, then rub vigorously. Some skin will cling (totally fine), but the majority will come off.

Nutrition

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