It’s a timeless French classic that you might not have made in a while, but this side dish is super simple and quick to make, and tastes even better when it’s had time to sit – an added bonus for making it ahead of time.


  • 4 large leeks, white and pale-green parts only, tough outer layer removed

  • 1 Tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp whole grain mustard

  • 1 small shallot, finely chopped

  • ½ garlic clove, minced

  • 1 tsp fresh thyme, chopped

  • ½ tsp maple syrup

  • ¼ cup olive oil

  • Sea salt and freshly cracked black pepper, to taste


  • 1.

    Wash and trim the root ends of the leeks (leaving them as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until tender (approx. 15–20 minutes). Transfer to paper towels to drain, then let cool

  • 2.

    To make the dressing: whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and maple syrup in a small bowl. Gradually whisk in olive oil and season with salt and pepper.

  • 3.

    Halve leeks lengthwise and arrange on a platter, cut side up, then drizzle with vinaigrette and let sit at least 10 minutes before serving

  • 4.

    If making the day before, cover and chill, then bring to room temperature before serving

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