Leeks Vinaigrette

This is another elegant recipe to have in your arsenal.  It looks gorgeous and does well in all kinds of situations – a lunch on the terrace, alongside a roast chicken… and it has a great composure. It can be prepared beforehand and keeps well for a day or two.

2 ½ Tbsp white wine vinegar

1 tsp Dijon mustard

Pinch of ground mixed spice

Flaky salt and freshly ground black pepper

9 Tbsp extra virgin olive oil

½ tsp castor sugar

2 Tbsp capers

1 ½ Tbsp very finely diced shallot or red onion

1 ½ Tbsp finely chopped Italian Parsley leaves

1 Tbsp finely snipped chives

8 medium leeks

In a medium sized bowl, mix together the white wine vinegar, Dijon mustard, mixed spice, salt and pepper.  Whisk in the olive oil with a fork and add the sugar, capers, shallot and herbs. Taste and check for balance.  You might want more salt or more vinegar, or even more mustard. Allow the vinaigrette to rest for a good few minutes for all the delicate flavours to become acquainted.

Remove the outer leaves of the leeks and cut off the root end and the green part of the leeks and discard them into your compost bucket. Wash the leeks thoroughly, especially around the tops. You really do not want to spoil your experience with a gritty leek!

Cut the leeks into 5 cm lengths. Place the leeks in a steaming basket or bamboo steamer and steam them for 4 – 6 minutes.  The leeks should be completely tender. (With this method they retain their composure.)

Tip the cooked leeks out gently onto a clean tea towel to pat dry.

Layer the leeks into a log presentation, spooning the vinaigrette over each layer. Serve warm or at room temperature.