Leeks vinaigrette

This is my version of the French bistro classic, which elevates the humble leek to a soft, silky star ingredient bathed in a rich slick of tangy vinaigrette. It’s a fantastic dish for vegetarians, and is given added texture and luxury by the toasted walnuts and Gorgonzola.

INGREDIENTS

3 medium leeks, trimmed (dark-green tops and tough outer leaves removed), split in half lengthwise leaving root intact, and rinsed thoroughly

4 tablespoons extra-virgin olive oil

1 teaspoon dijon mustard

1 tablespoon red wine vinegar

1 garlic clove, crushed

1/2 teaspoon golden caster sugar

1 teaspoon freshly squeezed lemon juice

1 teaspoon finely chopped fresh tarragon

sea salt

freshly ground black pepper

2 tablespoons crumbled gorgonzola cheese

1 tablespoon walnuts, toasted

METHOD

Bring a large pan of salted water to the boil, reduce to a simmer, add the leeks, cover with a cartouche (a piece of greaseproof paper lid with a hole in the middle), and cook for 6 minutes until tender and a deeper green. Test them for tenderness by pressing the tip of a sharp knife into one and pulling it up out of the water – if the leek falls back into the water with no resistance, it’s done, if it clings to the knife, let it cook for a little longer. Remove to a bowl of cold water.

Whisk together the olive oil, Dijon mustard, red wine vinegar, garlic, sugar, lemon juice, tarragon and salt and pepper until emulsified. Taste the vinaigrette and adjust the seasoning/acidity to taste.

Drain the leeks, place on a serving plate, then drizzle over the vinaigrette. Crumbled over the Gorgonzola and scatter the toasted walnuts on top.

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