See Also: Leeks Vinaigrette(recipes)
Roasted leeks in ham with lemon thyme vinaigrette(recipes)
Cottage pie with leeks(recipes)
Smothered leeks and kohlrabi(recipes)
Potatoes and Leeks au Gratin(recipes)
Leeks with egg and lemon sauce(recipes)
Beef with Leeks and Tofu(recipes)
Chicken with morels, leeks and new potatoes(recipes)
Pork terrine with leeks and asparagus(recipes)
Braised leeks and Swiss chard(recipes)

Leeks Vinaigrette (recipes)






Makes 1 pint



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



1 leek per personsalt and black pepper1-2 hard boiled eggs (1 is plenty for 4 portions)1 tbsp (or more) snipped chivesFor the vinaigrette:pinch sugar2 tbsp red wine vinegar1 tbsp smooth Dijon mustard1 large garlic clove, peeled 1-2 shallots, peeled275ml/9fl oz vegetable oil30-60ml/2-4tbsp cold water



Method



1. Wash and trim the leeks. Cook in plenty of boiling, salted water or in a steamer for about 5 minutes or until the leeks are tender. Drain boiled leeks by standing on their end, squeezing out excess water when cool enough to handle. 2. To make the vinaigrette, stir the sugar and salt into the vinegar and pour into the bowl of a food processor with the mustard, garlic, a generous pinch of black pepper and shallots. Blitz at high speed then add the oil in a gradual stream, followed by half the water to give the vinaigrette a pale glossy emulsion and creamy texture. If necessary, blitz again, adding more water. It should be thick but not too thick. This makes about 570ml/1 pint vinaigrette which keeps in a jar in the fridge for a couple of weeks.3. Split the leeks lengthways into quarters and into 10cm/4in long pieces. Lay them out on a serving platter, cut side uppermost, drizzle generously with the vinaigrette dressing. 4. Grate the hard boil eggs over the top. Sprinkle with chives. Serve with crusty bread.