Steamed Leeks with Mustard Vinaigrette | Cook for Your Life
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Steamed Leeks with Mustard Vinaigrette

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4.5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

This classic French bistro dish is a really delicious way to get your vitamins when raw salads are forbidden during chemo. Look for small, tender leeks. If you can only find giants, don’t worry. Simply...


  • 6 medium leeks, white and light green parts only
  • Water, about 1 cup
  • Salt, to taste
  • 1 recipe Basic Mustard Vinaigrette
  • Freshly ground black pepper
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Nutrition Facts


56 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


13 g


4 g


2 g


2 g


304 mg


  1. Cut each of the leeks lengthwise in half, then, if they are long, across once. Soak in cold water for 15 minutes to remove dirt.
  2. Put the leeks, cut side, in a wide skillet with a lid. Add water to almost cover, sprinkle with salt and bring to a low boil over medium heat.
  3. Cover, turn the flame to low and simmer until the leeks are tender, about 15 -20 minutes. Using tongs, transfer the leeks onto a plate lined with paper towels to drain. Let cool to room temperature.
  4. Line up the leeks on a serving platter and drizzle with the vinaigrette. Add a grind or two of black pepper. Serve at room temperature.

Chef Tips

For those on a Bland Diet, if you can’t tolerate the sharp vinaigrette, eat your leeks drizzled with a little olive oil and perhaps a squeeze of lemon.

Most recipes using leeks, including this one, call for just the white and pale green parts to be used, but don’t throw away the dark tougher greens. They give great flavor to stocks and broths, or can even be added to a bouquet garni.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society