1. Cut
both ends off the leeks then peel and wash them thoroughly
2. Tie
the leeks together (in two bunches of 3) and put them in a pan of boiling water
for 20 mins checking that they are soft before removing from the heat
3. Rinse the leeks in cold water and dry them before cutting into 7cm lengths
4. Prepare the vinagrette by mixing 3 tbsp of white wine vinegar, 1 tsp mustard and
the olive oil - season with salt and pepper
5. Chop the shallots
finely and add them to the vinagrette mixing all ingredients well
6. Arrange the pieces of leek in a serving dish and pour the vinagrette over them
7. Leave in the fridge for 1 hour before serving
- This recipe is also delicious with asparagus.
Substitute leeks with asparagus. After cutting the rough ends off the asparagus,
boil or steam them for 5-10 minutes. Then follow the rest of the recipe as described
above.
