Leeks vinaigrette recipe
Freshly cooked leeks doused in a punchy vinaigrette is a good example of seasonal simplicity. The British leek season runs until about April and this humble allium rarely gets celebrated as a standalone ingredient on the plate; it often disappears into soups and stocks. A dish like this is certainly the best-value and tastiest way to serve a leek.
Timings
Prep time: 5 minutes
Cook time: 10 minutes
Serves
Two as a starter
Ingredients
2 slim, medium-sized leeks, darkest tops trimmed
For the vinaigrette
1 tbsp white-wine or cider vinegar
1 tsp Dijon or Tewkesbury mustard
1 tsp grain mustard
1 tbsp extra-virgin olive oil
2 tbsp vegetable or corn oil
2 tbsp capers, drained and rinsed
1 tbsp chopped parsley
Method
1. Halve the leeks horizontally and cook in a large pan of boiling, well-salted water for about 10 minutes, or until tender. Turn off the heat under the pan and leave the leeks in the cooking liquid while you whisk all of the ingredients together for the vinaigrette and season to taste.
2. Lift out the leeks and slice each piece in half lengthways, then arrange them on two plates with the cut sides facing up. Spoon over the vinaigrette and serve immediately.