Poireaux Vinaigrette

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Split the leeks lengthways to within 2 cm of the root end and wash out the grit under running water, fanning the layers.

   Mark done

2. Simmer them in well-salted water 20 minutes, until a knife meets no resistance at the thickest part. They should be completely soft.

   Mark done

3. Lift them out and lay them in a single layer on a tea towel. Cover with another towel, put a tray on top and weight it.

   Mark done

4. Press 20 minutes, until they have given up their water and flattened.

   Mark done

5. Whisk the mustard and vinegar, then add both oils in a stream to make a thick vinaigrette. Season.

   Mark done

6. Lay the still-warm leeks on a plate and spoon the vinaigrette over them generously.

   Mark done

7. Scatter with the chopped egg, parsley and shallot and leave to come to room temperature before serving.

   Mark done

Chef’s Tips

• Press them. Unpressed leeks water down the dressing.
• Cook them properly soft — no squeak.
• Dress warm, serve cool.

Pairing Suggestions

• Baguette
• Charcuterie
• A dry white

Storage & Reheating

Refrigerated for 3 days. Bring back to room temperature; the dressing sets in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.