Leeks vinaigrette

Leeks vinaigrette

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

Unusually, we cooked this with horse racing going on in the background, after finding some lovely leeks at the market that morning. With this flavour-packed dressing, leeks vinaigrette is great alongside meat or fish, or simply with a poached egg on top as a dish in its own right.

Ingredients

Quantity Ingredient
500g baby leeks, trimmed
1 large tablespoon dijon mustard
50ml white wine vinegar
200ml olive oil
1 small shallot, finely diced
1 garlic clove, crushed
6 sprigs tarragon

Method

  1. Place the leeks in a large saucepan of lightly salted boiling water and blanch for 2–3 minutes until just soft.
  2. Meanwhile, mix all the other ingredients together in a shallow dish.
  3. Drain the leeks, add to the dish and coat in the vinaigrette while they are still warm, then leave to cool in the dressing. Serve at room temperature.
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