Vegetarian mains
Leeks vinaigrette
Pale, silky leeks in a sharp dressing of mustard and vinegar. This makes an easy vegetarian supper, or a starter or side at a dinner party. It's also good with a handful of toasted breadcrumbs on top. It can be eaten warm or at room temperature and goes well with thin slices of ham and with cold chicken.
Ingredients
- 8 medium leeks, trimmed
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 4-5 tbsp olive oil
- 1 hard-boiled egg, finely chopped
- 1 tbsp fresh parsley, finely chopped
- salt and pepper
Method
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Step 1
Boil or steam the leeks until just tender. While they are cooking make the vinaigrette: whisk the vinegar with the mustard, salt and pepper. Gradually whisk in the olive oil a tablespoon at a time. Taste and adjust the seasoning.
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Step 2
Drain the leeks thoroughly, slice in half lengthways, then, while still hot, place in a shallow dish and spoon over the vinaigrette. Leave to cool, then scatter with the chopped egg and parsley.