Leeks are such a wonderful vegetable and so easy to cook. What makes this side dish so good is the lovely Dijon vinaigrette that accompanies it. Every bite is a burst of flavour and goes really well with corned silverside or grilled chicken.
- 6 medium leeks, dark green tops trimmed
- 1½ tablespoons white wine vinegar
- ¾ tablespoon Dijon mustard
- ¾ tablespoon water
- ¾ teaspoon salt, plus additional for salting water
- ½ cup extra-virgin olive oil
- freshly ground black pepper, to taste
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 - 2 teaspoons chopped fresh tarragon leaves, optional
- Bring a large pot of water to a boil over high heat, then salt it generously.
- Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves.
- Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
- Meanwhile, whisk the vinegar, mustard, water, and the ¾ teaspoon salt in a small bowl.
- Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top.
- Serve immediately or up to 2 hours later at room temperature.