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Leeks vinaigrette
Serves 6 Starters and mains
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.
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