Leeks Vinaigrette is a classic French bistro dish. It’s as simple as it can be. Leeks are simmered in water or stock and, once tender, are dressed with a tangy mustard dressing. Americans most often think of salads as lettuce with add-ons, but a salad is simply defined as a dish of raw or cooked vegetables.
Summer salads are simple. Fresh tomatoes, crisp cucumbers, and crunchy greens are all you need. Heading into fall, eating seasonal salads is a bit trickier.
Tomatoes and other vegetables are shipped halfway around the world, and these far-flung ingredients often lack flavor. It’s nice to think outside the salad box! Leeks Vinaigrette is perfect for a fall salad.
Good and Good for You™
Welcome to the Good and Good for You™ newsletter, a quick 5-minute read with ideas and info on ways to help improve your life – including a tasty and healthful recipe like this one for Leeks Vinaigrette made with Dijon mustard. The gist of my real-life whole body health philosophy is as long as you are doing what is good and good for you for more often than not, you are heading in the right direction.
This issue shares:
- Best Life Living Tip: Changing Up Condiments
- Self-Care Strategy: Combating Gun Anxiety
- Ideas and Inspiration: Tiffany on the Trail in Appalachia.
- Good and Good for You™ Recipe: Leeks Vinaigrette
Thanks for reading. I am grateful for your time. It’s powerful to see that this Good and Good for You™ newsletter is making life better in some small way for so many folks. I appreciate the opportunity to share with you.
Read on for more — including this make-ahead recipe for Leeks Vinaigrette. You will be astonished by this delicious, refreshing, and unusual salad.
Bring the bistro home!
Best Life Living Tip
One tablespoon of mayo has just under 100 calories. Dijon mustard is good and good for you, with about nine! Granted, if you are a mayo fan, there’s nothing like it, but this issue’s best life living tip is to rethink your condiment consumption.
Here are some ideas on how to lighten up with condiments.
-
Go “halvsies”: Mix mayo with Greek yogurt, mashed avocado, or mustard to cut calories and fat while keeping creaminess.
-
Add flavor elsewhere: Use fresh herbs, pickles, or spices so you don’t rely on mayo for taste.
-
Greek yogurt or skyr– Tangy, creamy, high in protein. Great in tuna/chicken salad or as a dip base.
-
Avocado – Adds healthy fats and fiber, delicious on sandwiches and wraps.
-
Hummus – Creamy, protein-packed, and flavorful; works well on wraps, veggie sandwiches, and burgers.
-
Pesto – A little goes a long way; fresh, herby, and heart-healthy when made with olive oil.
-
Salsa or pico de gallo – Bright, low-calorie option for wraps, eggs, and grilled meats.
-
Tahini sauce – Nutty and rich; mix with lemon juice and garlic for a creamy dressing.
-
Vinaigrettes – Light and flavorful on salads, sandwiches, and grain bowls.
Self-Care Strategy
Here we are again.
According to the Pew Research Center, 61% of Americans think it is too easy to buy a gun in the US, and 58% favor stricter gun laws.
I grew up in Middle Georgia in a family of hunters. I am not anti-gun. I am in favor of sensible gun control. “Sensible gun control” refers to common-sense, evidence-based policies aimed at reducing gun violence, such as universal background checks, red flag laws, secure gun storage requirements, and prohibitions for dangerous individuals, rather than an outright ban on all firearms.
I have hesitated attending large events such as Gay Pride in this hateful environment due to gun anxiety. I find it alarming to see random dudes with guns on their waist at the grocery store like we’re living in the wild, wild west.
Living with anxiety about gun violence is a normal reaction to a stressful environment, but there are proactive steps you can take to manage your fear and regain a sense of control.
Five practical tips for coping with anxiety about gun violence:
-
Limit Doomscrolling
Stay informed, but don’t immerse yourself in a constant stream of disturbing headlines. Set specific times to check credible news sources and avoid endless social media feeds that amplify fear. -
Focus on What You Can Control
Anxiety thrives on uncertainty. Taking small protective steps—like knowing local emergency protocols, choosing safe gathering spots, or setting up communication plans with loved ones—can provide a sense of agency. -
Ground Yourself in the Present
When worry spikes, try calming techniques like deep breathing, mindfulness meditation, or progressive muscle relaxation. -
Channel Concern into Action
Joining community safety initiatives, advocacy groups, or educational efforts transforms fear into purpose. Feeling part of a solution can lessen helplessness and empower you. I suggest Everytown.org for news and activism opportunities. -
Prioritize Connection and Self-Care
Talk openly with trusted friends, a counselor, or a support group about your feelings. Balance your mental load with restorative activities—exercise, time in nature, hobbies, or creative outlets.
Ideas and Inspiration
In times of sadness it’s great to find new and inspirational folks online — and try hard to look for the positive, not get sucked into the sad.
Check out @tiffanyonthetrail on Instagram for cool info about Appalachia. I really like this post about eating invasive plants.
Do you know someone I should follow? Someone you find interesting? Please share in the comments — I’d love to shout them out!
Good and Good for You Living Spotlight
Wowza! The updated version of Bon Appétit, Y’all is on sale at Amazon for less than 10$ — time to stock up for holiday gifts!
Featuring new recipes and photographs, this revised and updated edition of Virginia Willis’s best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook.
The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y’all, a modern Southern chef’s passionate and evolving homage to her culinary roots.
Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves.
I am happy to send you a signed bookplate if you email me the names and where to send them to assistant@virginiawillis.com
Make it Count
Thanks so much for reading. I hope you enjoy this simple fall salad for Leeks Vinaigrette made with Dijon mustard. It’s excellent when prepared ahead and can easily be multiplied up for meal prep or dinner parties. Give it a try.
Please follow me on Instagram @virginiawillis for more best life tips, self-care techniques, inspiration, and healthy recipes. As long as you’re doing what’s Good and Good for You™ more often than not, you’re on the right track!
You can do it! 🙌🏻
Bon Appétit Y’all!
Virginia Willis
PS want more info on cooking leeks? Check it out here.
Leeks Vinaigrette
Ingredients
- 8 leeks
- 4 cups water more if needed
- 2 bay leaves preferably fresh
- 1 tablespoon Dijon mustard
- 1 `` garlic finely chopped
- 1 shallot finely chopped
- 2 tablespoons white wine vinegar
- 6 tablespoons pure olive oil
- 1 tablespoon dill sprigs, for serving
- Coarse salt and freshly ground white pepper
Instructions
- Trim off leek tops where they turn dark green, and the bottoms just above the roots. Split the leeks almost in half horizontally. Rinse the leeks extremely well in cold running water; dirt may hide in between the leaves, so check carefully.
- Reshape the leeks and tie with kitchen twine at each end. Or, you don’t have to. You can simply simmer them gently without stirring, but you do risk the chance of them separating.
- Set aside a baking sheet lined with a clean kitchen towel. Place the cleaned leeks in a single layer in a 2-quart saucepan and cover with water. Season with salt and pepper. Add the fresh bay leaves. Bring the liquid to a boil, reduce the heat to a simmer and cook until tender, about 30 minutes.
- Meanwhile, prepare the Dijon vinaigrette: Combine the mustard, garlic, shallot, and white wine vinegar. Whisk in the oil until smooth. Taste and adjust for seasoning with salt and pepper. Set aside.
- Remove the leeks from the cooking liquid. (Reserve the liquid for another use.) Using a slotted spoon, transfer them to the prepared baking sheet lined with a kitchen towel to drain. Pat dry.
- Place the leeks in a shallow dish and pour the Dijon vinaigrette on top. Turn to coat. Refrigerate until chilled, about 30 minutes. Taste and adjust for seasoning with salt and pepper. Top with dill and serve immediately.
Nutrition
