Leeks Vinaigrette

Name: Leeks Vinaigrette
Yield: For 2-4
Ingredients: garlic; 1½ lbs of the smallest leeks you can buy; 5 dessertspoons olive oil; salt and freshly ground pepper; Dijon mustard; 1½ dessertspoons white wine vinegar; salt and freshly ground pepper

Preparation info

For
2-4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1½ lbs of the smallest leeks you can buy
5 dessertspoons olive oil
1½

Starter
Vegan
Gluten-free

Method

Clean and trim the leeks, keeping the firm white part and the best of the green.

Bring a pan of salted water to the boil, drop in the leeks and let them cook until just tender. Put in a colander and leave to drain and cool.

Mash a clove of garlic with salt, mix with a teaspoon of mustard and plenty of pepper. Add 1½ dessertspoons of vinegar and mix in thoroughly. Now add the oil