Leeks with Tomato Vinaigrette

In this delicious take on leeks vinaigrette, Jacques Pépin uses fresh tomato and a little Worcestershire sauce punch up the classic dressing. 

Leeks with Tomato Vinaigrette

Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely

Total Time:
30 mins

Braising leeks over low heat renders them very tender and amplifies their mild, sweet onion essence. Sliced grape tomatoes (a diversion from Pépin’s classic approach of skinning and dicing tomatoes) and a Dijon vinaigrette put a tangy, juicy spin on this dish.


  • 2 cups water

  • 4 medium leeks, white and light green parts only, halved lengthwise (about 1 1/4 pounds)

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoons Worcestershire sauce

  • Kosher salt

  • Black pepper

  • 1/3 cup thinly sliced multicolor grape tomatoes (about 2 ounces)


  1. Bring 2 cups water to a boil in a large high-sided skillet over high. Add leeks, cut side down; cover and reduce heat to low. Cook, undisturbed, until leeks are tender when pierced with a paring knife, about 15 minutes. Transfer leeks to a paper towel–lined plate, cut side down, and let drain. 

  2. Meanwhile, whisk together oil, vinegar, desired amount of Dijon, and Worcestershire sauce in a medium bowl until well combined; season with salt and pepper to taste.

  3. Arrange leeks, cut side up, on a platter. Arrange tomatoes over leeks. Drizzle vinaigrette over leeks and tomatoes. Serve immediately.

Suggested Pairing

Pair this simple leek dish with a citrusy, dry Provençal rosé.

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