Leeks vinaigrette

Serves 6 Starters and mains

Leeks Vinaigrette

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Ingredients

  • 500g baby leeks, trimmed
  • 1tbsp Dijon mustard
  • 50ml white wine vinegar
  • 200ml olive oil
  • 1 small shallot, peeled and finely diced
  • 1 garlic clove, peeled and crushed
  • 6 sprigs tarragon

Method

Place the trimmed leeks in a large saucepan of lightly salted boiling water and blanch for 2-3 minutes until they are just soft.

To make the vinaigrette, mix all the other ingredients together in a shallow dish.

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.

Recipes and photographs taken from James Martin’s French Adventure By James Martin, Photography by Peter Cassidy (Quadrilled, £20).
Leeks Vinaigrette
Recipes and photographs taken from James Martin’s French Adventure By James Martin, Photography by Peter Cassidy (Quadrilled, £20).

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