Page title and description
- 8 medium leeks, trimmed
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 4-5 tbsp olive oil
- 1 hard-boiled egg, finely chopped
- 1 tbsp fresh parsley, finely chopped
- salt and pepper
Prep time: 5 min
Cooking time: 10 min
Step 1Boil or steam the leeks until just tender. While they are cooking make the vinaigrette: whisk the vinegar with the mustard, salt and pepper. Gradually whisk in the olive oil a tablespoon at a time. Taste and adjust the seasoning.
Step 2Drain the leeks thoroughly, slice in half lengthways, then, while still hot, place in a shallow dish and spoon over the vinaigrette. Leave to cool, then scatter with the chopped egg and parsley.