Leeks vinaigrette (Poireaux vinaigrette)

1. Trim the white and light-green parts of the leeks and wash them thoroughly (including the grit between the layers).

2. Cook in lightly salted, boiling water for about 8-10 minutes until easily pierced with a knife tip but not falling apart.

3. Drain the cooked leeks, gently squeeze out the excess water and let them cool.

4. For the vinaigrette, mix the Dijon mustard with the white wine vinegar and season with salt and pepper.

5. Drizzle in the olive oil in a thin stream, whisking into a thick emulsion.

6. Lay the lukewarm or cold leeks on a plate, drizzle with the vinaigrette and serve scattered with chopped parsley.

Tip: Poireaux vinaigrette is a simple bistro classic – the key is to cook the leeks just tender, not to mush, and to dress them while lukewarm with the mustard vinaigrette, so they soak up the flavours best.