Leeks vinaigrette from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • capers
  • cornichons
  • leeks
  • peanut oil
  • parsley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on April 08, 2020

    I have to agree with the previous comment...I didn't feel this was anything special. The leeks were quite bland, and the acidity of the sauce gribiche was very one-note. The technique of keeping the leeks whole was interesting, but I wouldn't make this recipe again.

  • fprincess on September 29, 2011

    Even though this is classic dish, I am not sold on this recipe. I guess if you like leeks a lot, this would be a good recipe. The sauce gribiche felt a little out of place to me. I'm more used to seeing a vinaigrette with leeks.

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