Leeks vinaigrette
Thursday, 5th January 2017 by Chen


4 medium leeks, trimmed and washed with only 1 inch of green left

Salt and pepper

1 tsp smooth Dijon mustard

1 tbsp red wine vinegar

3 tbsp olive oil

3 tbs groundnut or other flavourless oil

2 hard boiled eggs finely chopped (optional)

1 tbsp snipped chives


Cut your leeks lengthways and wash well. Trim off most of the green part, leaving only one inch of green. You can use the green bits up in a stir fry or in soup.

Plunge the white part of the leeks into fast boiling, well salted water and cook until tender but not mushy.

Drain the leeks and allow them to cool a little.

Make a dressing from the vinegar, salt, mustard and two oils and whisk to allow the dressing to blend well.

Arrange the leeks on a plate and dribble over the dressing while they are still warm.

Scatter the finely chopped hard boiled eggs (if using) and chives over the leeks and finish with a good grind of black pepper.

Serve with plenty of crusty bread to mop up the dressing.