Leeks are like onions but have a milder, slightly sweet flavor, making them a versatile ingredient that blends well without overpowering other flavors. They can easily substitute for onions in any recipe. They look like large scallions with a white stalk and green stalk.

For this recipe, select medium-sized leeks, roughly 1 1/2 inches in circumference. Larger, thicker leeks can be fibrous and lack sweetness. Choose leeks with their long, dark green leaves attached and trim them just before cooking for maximum freshness (save the dark green stalk for making soups). If you’re unable to find medium leeks, Trader Joe’s typically offers packs of two that are the ideal size. For guidance on cleaning and cutting leeks, you can refer to the YouTube video on my channel: https://www.youtube.com/@seriouslysimplecook.

Browning and braising the leeks in broth adds a rich, distinctive flavor. Finished with a simple vinaigrette made from the braising broth and enhanced with lemon zest, dill, Dijon mustard and garlic, this dish is delicious served hot or chilled as a first course on a beautifully arranged platter.

For a special garnish, top the leeks with 1/2-pound cooked shrimp or crabmeat and drizzle with sauce. I also like to sprinkle chopped, cooked egg along with fresh dill on top and arrange colorful baby tomatoes around the perimeter of the dish. This dish is truly Seriously Simple and will garner raves from friends or family.

Braised Leeks with Dill Mustard Vinaigrette

Serves 4

3 tablespoons olive oil, divided

8 leeks, white and light green parts only, cleaned (see above)

1 3/4 cups chicken broth

3 tablespoons finely chopped dill weed, divided, plus more for garnish

1 tablespoon fresh lemon juice

1 1/2 teaspoons Dijon mustard

2 teaspoons lemon zest

1 garlic clove, minced

Salt and freshly ground black pepper to taste

For garnish:

Cooked, chopped egg

Baby red and yellow tomatoes

1. In a skillet large enough to fit the leeks in a single layer, heat 2 tablespoons of olive oil over medium-high heat.

2. Add leeks and cook, turning with tongs, for about 5 minutes until lightly browned. Pour in the broth, add 2 tablespoons dill weed and cover. Cook for 10 minutes or until the leeks are tender when pierced with a knife. Transfer the leeks to a rimmed serving platter.

3. Remove the skillet from heat. Add the remaining tablespoon of olive oil, remaining1 tablespoon dill weed, the lemon juice, mustard, lemon zest and garlic. Whisk to combine, then season with salt and pepper.

4. Taste for seasoning. Spoon the vinaigrette over the leeks and garnish with chopped egg, fresh dill weed sprigs and baby tomatoes. Serve immediately or chill.

Recipe notes

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.