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1
Trim and clean (see page 258): 12 small leeks (less than 1 inch in diameter) or 6 medium leeks.
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2
Cook for 7 to 12 minutes, or until tender, in abundant salted boiling water.
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3
To test for doneness, use a sharp knife to pierce the thickest part of the root end.
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4
If the leek is tender it will offer no resistance.
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5
When the leeks are done, carefully lift them out, drain them, and set them aside to cool.
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6
To make the vinaigrette, mix together in a small bowl: 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, Salt, Fresh-ground black pepper.
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7
Whisk in: 1/4 cup extra-virgin olive oil.
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8
Taste and adjust the seasoning as needed.
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9
Squeeze the cooled leeks gently to remove any excess water.
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10
Cut larger leeks lengthwise into halves or quarters.
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11
Gently toss the leeks with a pinch of salt.
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12
When ready to serve, arrange on a plate, spoon the vinaigrette over, and turn gently to coat.
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13
Sprinkle with: 1 tablespoon chopped parsley or chervil.
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14
Coarsely chop 1 1/2 hard-cooked eggs and scatter over the top with the parsley.
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15
Coarsely chop or slice 4 salt-packed anchovy fillets and scatter over the top with the parsley.
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16
Oil, season, and grill the cooked leeks over medium coals before dressing.
