French · Lunch
Pan-Seared Leeks with Dijon Vinaigrette
Poireaux Vinaigrette
The Paris bistro classic reworked vegan, young leeks pan-seared jammy and dressed in sharp Dijon vinaigrette with crushed chickpeas, toasted walnuts and chives.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
14gProtein
32gFat
48gCarbs
5gSugar
8gFiber
720mgSodium
0mgChol
Goes well with
Spanish AlbariñoSpanish Albariño — A refreshing pairing...
local
Muscadet Sèvre-et-Maine sur Lie, LoireMuscadet Sèvre-et-Maine sur Lie, Loire —...
international
Instructions
1
Prep
Rinse leek halves under cold water, opening layers to remove grit; drain cut-side down on paper. Crush chickpeas lightly with a fork, leaving plenty of texture. Whisk shallots, Dijon mustard, wholegrain mustard, red wine vinegar, maple syrup, capers, and 0.5 tsp salt in a bowl. Stream in olive oil and walnut oil whisking until emulsified; stir in tarragon. Toast walnut halves and break roughly. Brush sourdough slices with olive oil.
2
Sear
Heat 4 tbsp olive oil in a large heavy pan over medium heat (or use two pans). Lay leeks cut-side down, cook 8–9 minutes until deep golden and caramelised. Flip, add garlic cloves, cook 4–5 minutes until leeks are tender through. Discard garlic, season with remaining 1 tsp salt and pepper.
3
Toast
In a dry pan over medium heat, toast sourdough slices 1–2 minutes per side until deep golden. Transfer to a board.
4
Build
Toss crushed chickpeas with half the vinaigrette, half the parsley, and lemon juice in a bowl until coated.
5
Plate
Arrange leeks cut-side up on two wide shallow plates. Spoon remaining vinaigrette over to pool in the layers. Pile dressed chickpeas across the centre of each plate, scatter walnuts, chives, and remaining parsley. Serve with toasted sourdough alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 medium young leeks
- 300g (10.6 oz / 2 cans) canned chickpeas
- 50g (1.8 oz) walnut halves
- 2 medium shallots
- 2 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 3 tbsp red wine vinegar
- 90ml (1/3 cup + 1 tbsp) extra virgin olive oil
- 2 tsp walnut oil
- 0.5 tsp maple syrup
- 2 tbsp capers
- 1 tbsp + 1 tsp fresh chives
- 1/4 cup flat-leaf parsley
- 1 tsp fresh tarragon
- 4 tbsp olive oil
- 2 garlic cloves
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 1 tsp lemon juice
- 2 thick slices sourdough bread