Leeks vinaigrette


  • 4 medium leeks, trimmed and washed with only 1 inch of green left.
  • salt and pepper.
  • 1tsp smooth Dijon mustard
  • 1tbsp red wine vinegar
  • 3 tbsp olive oil
  • 3tbs groundnut of other flavourless oil
  • 2 hard boiled eggs finely chopped
  • 1tbsp 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. Then 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 plat and arrange on a plate, dribble the dressing over the leeks while they are still warm. Then scatter the finely chopped hard boiled eggs, chives over the leeks and finish with a good grind of black pepper. Serve with plenty of crusty bread to mop up the dressing.

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