Salads Recipes - Leek Vinaigrette Recipe

Ingredients

Serve 4

• 24 very young leeks

Dressing:

• 4 tablespoons olive oil

• 1 tablespoon white wine vinegar

• 1/2 teaspoon Dijon mustard

• salt and pepper 

To garnish:

• 1 hard-boiled egg, peeled and finely chopped

• 1 tablespoon chopped parsley

• 2 tablespoons chopped walnuts

---

Method:

1. Rinse the leeks thoroughly to remove any dirt. Boil them in shallow water in a frying pan or steam until just tender. Drain thoroughly.

2. Meanwhile, make the dressing. Whisk together all the ingredients in a small bowl or place them in a screw-top jar and shake well to combine. Season to taste with salt and pepper.

3. Transfer the drained leeks, while still hot, to a shallow serving dish. Pour over the dressing and leave to cool.

4. Just before serving, sprinkle with the chopped egg, parsley and walnuts.