- 16 baby leeks, washed
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- Salt and freshly ground black pepper
- 4-6 tbsp cold water
- 300ml/½pt vegetable or peanut oil
- 2 hard-boiled eggs, shells removed, and finely chopped
- 1 bunch fresh chives, finely snipped
Trim the dark green tops off the leeks, leaving about 3cm/1¼in of the light green. Cook the leeks in a pan of lightly salted boiling water for about 6 minutes until tender. Drain and lay flat on a rack to cool while you make the vinaigrette.
Place the mustard, vinegar and seasoning in a bowl with a little of the water and whisk as if making mayonnaise, slowly adding the oil to emulsify the vinaigrette. Add a little more water if the mixture becomes too thick.
Cut the leeks in half lengthways and place on a serving dish or plate.
Scatter over the chopped egg and snipped chives, then drizzle with the vinaigrette and serve straight away, before the leaves get cold.