Leeks Vinaigrette

• 2 bunches leeks
• 2 litres salted water
• 1 tbl

Use only young, very fresh leeks as older leeks may be woody and bitter. Trim the roots from the leeks leaving the base intact. Cut the leeks so that they are 15-cm long. Discard the outer leaves and cut each leek into four, lengthways. Wash them under running water.

Bring the water to the boil in a pot large enough to accommodate the leeks. Throw them into the boiling water and simmer