Classic Leeks Vinaigrette

1. 1

   Trim leeks, removing tough outer layers and cutting off root ends.

2. 2

   Leave a little green at the top.

3. 3

   Make a lengthwise slit part way down each leek.

4. 4

   Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt.

5. 5

   Remove carefully, leaving grit in basin.

6. 6

   Fill a medium sauce pot with water and bring to a boil.

7. 7

   Add a generous pinch of salt and put in leeks.

8. 8

   Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife.

9. 9

   Drain and cool to room temperature.

10. 10

    Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve.

11. 11

    Whisk in olive oil to make a thick sauce.

12. 12

    Season with salt and pepper.

13. 13

    Blot leeks and divide among 4 plates.

14. 14

    Spoon vinaigrette over leeks, smearing with back of spoon.

15. 15

    Sprinkle with capers.

16. 16

    Garnish each plate with cornichons, olives and half an egg.

No additional tips available.