This is a classic of French cuisine but iconic recipes are always a good option in my opinion.
Raw vegetables called crudités in French are great basics in France. It actually consists in serving many different vegetables together in the plate or a large serving dish, one next to the other, with for example: tomatoes, carrots, celeriac, cucumber, sweet pepper, red cabbage, celery, fennel, cauliflower florets, mushroom, radishes… Minced or grated. Served cold or at room temperature. Some cooked, often broiled vegetables are also often added such as leek, green been or beetroot.
Anyway prepared as a whole dish for a starter or as a part of crudités, those poireaux vinaigrettes are a delight. The recipe is quite simple, all you have to do is pre cook leeks (in boiling water or as I prefer steamed), let them gently cool down and serve them with the delicious French dressing vinaigrette, here minced shallots and chives ar added. Try to find small young leeks that are more tender. Trim of rough green leaves.
You may add crunched hard boiled eggs.
Served in a dish from 5 star hotel of Versailles : The Trianon Palace. Pretty isn’t it? Too bad it’s not mine and I had to give it back…