Vegetables Leeks with Tomato Vinaigrette Be the first to rate & review! In this delicious take on leeks vinaigrette from Jacques Pépin, fresh tomato and a little Worcestershire sauce punch up the classic dressing. Slideshow: More Leek Recipes By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 4 medium leeks (1 1/4 pounds), white and light green parts only, halved lengthwise 1 large tomato 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon Dijon mustard 1 teaspoons Worcestershire sauce Kosher salt Pepper Directions In a large saucepan, bring 2 cups of water to a boil over high heat. Add the leeks to the pan cut side down, cover and reduce the heat to low. Cook until the leeks are tender when pierced with a paring knife, about 15 minutes. Transfer the leeks to a paper towel–lined plate to drain, then arrange cut side up on a platter. Meanwhile, bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Using a sharp paring knife, mark an X on the bottom of the tomato. Add it to the saucepan and blanch just until the skin starts to peel, about 30 seconds. Transfer the tomato to the ice bath to cool. Peel, halve and seed the tomato; cut it into 1/4-inch dice. In a small bowl, toss the tomato with the olive oil, vinegar, mustard and Worcestershire sauce and season with salt and pepper. Spoon the tomato dressing over the leeks and serve. Suggested Pairing Pair this simple leek dish with a citrusy, dry Provençal rosé. Rate it Print