Broiled Leeks Vinaigrette with Mimosa

French Fridays with Dorie – Haiku Fridays

Broiled Leeks Vinaigrette with Mimosa

what do we have here?

broiled leeks with mimosa

so why no champagne?


A platter of leeks

set  for your guests to enjoy

an elegant dish


named for a flower 

 and when combined with the leeks:



Broiled Leeks Vinaigrette with Mimosa

Going from the Dorista assignment list to the recipe itself  felt like something of a “bait and switch” – even though I knew already it probably would not involve a glass of champagne with a splash of fresh orange juice. Still, you can’t blame me for being just a little let down seeing as how I had just rushed home from work quite late with little time left to make these broiled leeks vinaigrette with mimosa and get posted.  A mimosa at the end of a busy day would have done me nicely thankyouverymuch.

I’ve had several dishes plated with a heavy dusting of finely grated hard boiled egg yolks before (or both yolk and whites as is called for here) before but I didn’t realize that there was a fancy schmancy name for this treatment: mimosa. “Mimosa” in this context is an allusion to the Acacia dealbata which is a bright orange flower which evidently is also called “mimosa”.

Guess which cocktail is also colored orange like this flower?  Right.

Broiled Leeks Vinaigrette with Mimosa

Broiled Leeks Vinaigrette with MimosaThe original recipe can be found here and does not include the broiling step which I have added here after the initial poaching . Doing this lightly caramelizes the leek interiors, softening them up further. Something my larger than desired leeks required.

Smaller and more tender leeks may be available at country produce stands and Paris markets but at the supermarkets I must frequent rushing home on a work night don’t usually carry them.

They do carry champagne, however.  I had to do something! 

Broiled Leeks Vinaigrette with Mimosa

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 Servings

Serving Size: 1 leek, split

This dish is good served right out of the oven or allowed to come to room temperature. Cooking time for leeks will vary according to their size and freshness. Cutting the leeks before poaching is not always necessary as they can be fully poached without it but due to the toughness of the leeks I used I added that part.

For the mimosa I like to push a cold, hard-boiled egg through a medium sieve with the back of a spoon to make the small bits that will dust nicely over the leeks.

This is what you will need:

  • 4 leeks. washed and trimmed to only the whites and pale green. Leave the root tip intact.
  • 1/2 teaspoon dijon mustard
  • 1 Tablespoon sherry vinegar
  • 2 Tablespoons walnut oil
  • 1 Tablespoon olive oil
  • salt and pepper
  • 4 Tablespoons chopped walnuts
  • 1 hard-boiled egg, chilled

This is how you make it:

  1. Bring a pot of salted water to a boil. With a sharp knife cut each of the clean leeks in half lengthwise without going all the way through the other side and without cutting through the root tip. The leek should open up like a book.
  2. Tie the leeks in a snug bundle with kitchen twine so that they will hold their shape even as they soften. Boil the leeks for 7 minutes or until tender. While the leeks are boiling prepare a large boil of ice water large enough to submerge the leeks after cooking. Test for tenderness with a sharp knife.
  3. When the leeks are tender transfer them immediately to the ice bath to stop the cooking. Remove and drain the leeks, untie them, and gently dry them by patting them with a clean kitchen towel or paper towels. Complete the lengthwise cut of the leeks.
  4. Preheat the broiler and then lightly oil a baking sheet and lay the leeks on it, cut side up. Brush the tops lightly with a VERY think layer of olive oil and a light grinding of salt and pepper.
  5. Position the baking sheet on a rack just below the broiling element and broil until lightly charred, about 5 minutes.
  6. Remove leeks to a platter and let cool. Drizzle with the vinaigrette and chopped walnuts. Springle the mimosa over them just before serving.


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. This looks fantastic! And I must admit that I immediately thought of champagne and orange juice when I saw the title. I was thinking to myself, “how does that fit with the leeks?” Thank you for the explanation 😉

  2. Love the broiling touch…almost as much as the haiku. I found smallish leeks, but I think the French are hoarding the baby ones!

  3. You managed to make the leeks look good. Broiling did do the trick. Glad you were able to squeeze it in with your busy schedule.

  4. Beautiful photos and great presentation as always! I thoroughly enjoyed this dish…I wish I thought of broiling them…a great idea! Have a wonderful weekend, Trevor! Enjoy some Champagne!

  5. Yes, I was expecting a cocktail too… love the idea of broiling, brilliant for those tough grocery store leeks. I may have been the only one to find actual young leeks at a green market, but I think it’s because we are behind everyone in our growing season.

  6. Sooooo my question is, why didn’t you suggest to me to broil the leeks after taking them out of the water bath. I mean, you saved my Life, walked me through the recipe, sent me pictures, calmed my nerves and missed suggesting the broiling and carmelizing? I definitely think that’s a step Dorie should add when she reprints the book. I have added it, that’s for sure. I loved this dish and will make it again and again. I was not bothered by the larger, humongous, leeks. Vegetarian Cookbook author Deborah Madison says the large leeks are just fine. If you simmer them long enough, they will be tender. Thirty minutes for me. Your dish, your pictures, and your write-up was Trevor-special. Very nice.

    • Well dear Mary I counseled you many days before I set out to make these on my own. I had to improvise at the last minute to take care of these tough old things. Had I known that you would have the same issues at your higher elevations…

  7. Really a quick and simple but yet elegant (if one strives harder) veg to make when rushed for time!

  8. I’ve not tried leeks any other way but to chop them up and add them to another ingredient. They look good displayed this way and I’m sure guests would be intrigued by them. Are they tender all the way from white to green? I love how you wax poetic about veggies. Makes getting up early on a Saturday morning worth it. 🙂

  9. Your leeks are lovely
    Broiling them was a nice touch
    No leek is too large!

  10. Beautiful, and the broiling was masterful, Trevor. Now, may I have my cocktail,please?

  11. Your broiled leeks look lovely! Actually, I think a glass of champagne would go perfectly with them! Beautifully done as always.

    • I really did think of doing champagne and leeks because they really would go together. If only had as much time to be as brilliant as I am in my own mind Candy. 🙂

  12. Very nicely done, but I would have preferred a Mimosa myself! We’ve had so much going on that my blog has been terribly neglected of late…I hope to get back on track this week.

    Have a lovely weekend! xoxo

  13. The broiling is a nice touch. I like the soft texture of the leeks in this, but caramelized alliums would be so much better. Another Trevor stroke of brilliance. I’m surprised you didn’t serve it with a mimosa cocktail.

  14. Mmmm brown bits are always better than straight-up broiled. I had textural issues w my mushy leeks (maybe I boiled them too long.)

  15. I LOVE that you broiled these. NIce work. Wish I had thought of it!

  16. I love the colour of the leeks! I think broiling them make a difference! The vinaigrette was great I tried it in my salad but I did not make the leeks, small or big on their own are a bit overwhelming for me!
    Have a great week!

  17. Leeks. Not just for soup.
    Enjoy them with a cocktail.
    That’s the best way, no?

    Clever to run them under the broiler. Bravo!

  18. I thought the drink too. I always learn something here. These would be happy on my plate.

  19. Thanks so much for explaining why these were called “mimosa.” I was quite confused. I like the broiling idea.

  20. Yummy. I will have to try this.