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Leek with vinaigrette

Tamasin Day-Lewis from Tamasin's Weekends
Tamasin Day Lewis's steamed leeks in a robust mustardy dressing make a simple but delicious starter or light meal

Leek with vinaigrette

Method

1. Place the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender.

2. Leave the leeks to cool, then slice in half lengthways.

3. Put the mustard, water, vinegar, salt and pepper in a blender and blitz for a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick.

4. Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives.

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Serves: 4-6

Prep: 20 min
Cook: 10 min

Ingredients
12 fine leeks, green parts trimmed to about 2.5cm
2 tbsp Dijon mustard
4 tbsp warm water
2 tbsp red or white wine vinegar
150ml Olive oil
2 softly hard-boiled organic eggs, finely chopped
handful of snipped chives
salt and fresh ground black pepper