Leeks gribiche

  • Vegetarian
  • Gluten Free


8 medium leeks (about 2kg), cut into 5-6cm lengths

75ml dry white wine

175ml olive oil

1 egg

1 egg yolk (raw eggs are not suitable for pregnant women, young children, the elderly or infirm)

2 tsp dijon mustard

1 tsp red wine vinegar

1 heaped tbsp capers, roughly chopped

2 handfuls flat leaf parsley leaves, finely chopped


1. Preheat the oven to 180˚C, gas mark 4. Put the leeks in a roasting tin and pour over the wine, 50ml olive oil and 150ml water. Cover with foil and bake for 35-45 minutes; cool slightly.

2. Boil the whole egg for 9 minutes. Cool, peel and finely chop. Beat the egg yolk and mustard; slowly whisk in 125ml olive oil. Whisk in the vinegar and 1 tbsp water; season. Stir in the egg, capers and ½ the parsley.

3. Spread the leeks over a platter. Splash with a little of the cooking liquid, then the gribiche sauce and the remaining parsley.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

Leeks gribiche
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes

Nutritional Info

Typical values per serving:

Energy 1,426kJ
Fat 30.5g
Saturated Fat 4.8g
Carbohydrate 10.2g
Sugars 7.7g
Protein 7.3g
Salt 0.6g
Fibre 7.5g

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2 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Jan 01 16:46:03 GMT 2015.