Braised Leeks with Tomato Vinaigrette |
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Braised Leeks with Tomato Vinaigrette

Course Starter
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Justin McChesney-Wachs


Braised Leeks

  • 1 medium to large leek. White and light parts only halved lengthwise
  • 1 tablespoon unsalted butter
  • 1 cup boiling water


  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon shallot chopped
  • 1 tablespoon parsley chopped
  • 1/2 teaspoon sugar or honey
  • kosher salt and pepper
  • 1 cup cherry or grape tomatoes sliced thin


  • Heat 1 tablespoon butter in a 10" skillet over medium-high heat. Add the leek cut side down and press down on the leek to get more contact with the pan. Cook for about 4 to 5 minutes, until the golden brown.
  • Reduce the heat to medium-low and carefully add 1 cup boiling water to the skillet. Cover and cook for 12 to 15 minutes, or until the leeks are knife tender.


  • Whisk all ingredients in a small bowl, then stir in the sliced tomatoes.
  • Spoon the tomatoes over the braised leek. Season with more freshly cracked pepper.