Leah, an influencer known on social media under the handle @unzestepourdeux, has introduced a simplified twist on a classic French bistro dish: leeks vinaigrette with a gribiche-style sauce. The recipe, designed for 2–3 people, takes approximately 30 minutes to prepare and cook, offering a quick yet elegant option for casual gatherings with friends. [1]
The preparation begins by trimming the leeks to use only the white parts (the stalks), washing them thoroughly, and then sautéing them in olive oil over medium heat until lightly golden. Salt is added, followed by water poured to halfway up the leeks. The pan is covered, and the leeks simmer on low heat for about 20 minutes until tender. In parallel, a hard-boiled egg is cooked in boiling water for 9 minutes. [1]
The sauce is composed of the chopped hard-boiled egg, 2 tablespoons of Greek yogurt, 2–3 finely chopped gherkins (or 1 tablespoon of cider vinegar if gherkins are unavailable), 1 teaspoon of mustard, 1 tablespoon of mayonnaise, and 8 stems of finely chopped chives, seasoned with salt and mixed with a drizzle of olive oil. Once the leeks are cooked, they are drained, plated, and generously draped with the sauce, finished with another drizzle of olive oil. [1]
A notable aspect of this recipe is its handling of leek greens, often discarded in traditional bistro preparations due to their fibrous texture when boiled with the stalks. Leah advises trimming only the very top, any yellowed or dry parts, leaving behind dark green, tender outer leaves. These trimmed greens can be minced almost like spring onions and repurposed: they can be added to soups, quiches, or pies (after softening), used to infuse olive oil, or blended into a pesto, ensuring minimal waste and maximum flavor. [1]
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