← Nouns Cooking · French

Ingredients

• 8 slim leeks, trimmed and well washed
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 Shallot, very finely chopped
• 6 tbsp sunflower or light olive oil
• 1 hard-boiled egg, finely chopped (optional)
• 1 tbsp Chives, snipped
• salt and black pepper

Method

1. Bring a wide pan of salted water to the boil. Add the leeks and simmer for 10–12 min, until a knife slides easily through the thickest part.
2. Drain them and lay them on a clean tea towel; press gently to squeeze out excess water.
3. Whisk the mustard, vinegar, shallot and some seasoning, then whisk in the oil until thick and emulsified.
4. Arrange the leeks on a plate, spoon over the vinaigrette while they are still warm, and finish with chopped egg and chives.

Tips

• Dress the leeks warm: they drink up the vinaigrette as they cool.
• Leave out the egg for a vegan starter.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats Olive Magazine