Confit leeks vinaigrette
- Alexina Anatole
Published: June 4, 2026 at 2:33 PM
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Serves 4 - 6
Easy
Prep: 30 mins
Cook: 1 hr
0 reviews
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For a super stylish starter that can be made a couple of weeks ahead, Alexina's confit leeks on a zingy vinaigrette is sure to impress
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This confit leeks vinaigrette recipe is the fifth in olive talent resident Alexina Anatole's new video series, One Good Thing, where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next and then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.
Alexina says: "These confit leeks are endlessly adaptable – fantastic as an elegant starter, as shared below, but also a great accompaniment to chicken, or through pasta or risotto. Feel free to cut half the extra-virgin olive oil with olive oil, if you like – and be sure to reuse the oil to roast vegetables etc. The confit leeks can be made a week or two in advance and stored in an airtight container in the fridge (just make sure everything’s submerged under the oil – you can add more if necessary)."
Confit leeks vinaigrette recipe
Ingredients
For the confit leeks
-
1.2kg (about 6-8) leeks
trimmed
-
2 bay leaves
torn in half
-
1 rosemary sprig
-
3 garlic cloves
peeled and lightly bashed
-
⅛ tsp whole peppercorns
(optional)
-
¼ tsp coriander seeds
(optional)
-
½ tsp fine sea salt
-
1-2 tbsp apple cider vinegar
-
70ml crisp white wine
(or dry vermouth)
-
180ml extra-virgin olive oil
you may need more depending on the size of your tin
For the vinaigrette
-
1 tbsp white wine vinegar
-
½ tsp dijon mustard
-
4 tbsp olive oil
(you can use the confit oil)
-
freshly ground black pepper
to taste
To serve
-
fine sea salt
to taste
-
pangrattato
-
soft herbs
such as parsley, dill or chives
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Peel away the tough outer layers of the leeks and rinse well to remove any dirt.
-
step 2
Cut into 4cm coins and transfer to a bowl of cold water. Check each piece and remove any remaining outer layers that are particularly thick or tough. Drain and transfer to a roasting tin that fits them snugly. Add the bay, rosemary, garlic, peppercorns and coriander seeds (if using), then the salt, apple cider vinegar and wine. Pour over the olive oil: the leeks should be mostly submerged – turn them on their sides if needed and add a little more oil if necessary.
-
step 3
Cover first with a sheet of baking paper pressed down onto the surface, then with foil, sealing tightly around the edges. Bake for 1 hr or until the leeks are completely tender.
-
step 4
Remove from the oven and allow to cool to room temperature. The leeks can be stored in the fridge for two weeks, as long as everything remains submerged under the oil.
-
step 5
To serve, combine all the vinaigrette ingredients in a jar and shake well to emulsify. Flood the base of a serving plate with the vinaigrette, top with the confit leeks and finish with pangrattato and fresh herbs.
Authors
Alexina Anatoletalent resident
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