Leeks vinaigrette

Tamasin Day-Lewis's steamed leeks in robust mustardy dressing make a simple but delicious starter or light meal
By Tamasin Day-Lewis
Leeks vinaigrette
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 12 fine leeks, green parts trimmed to about 2.5cm
  • 2 tbsp Dijon mustard
  • 4 tbsp warm water
  • 2 tbsp red or white wine vinegar
  • 150 ml olive oil
  • 2 softly hard-boiled eggs, finely chopped
  • 1 handfuls snipped chives


1. Place the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender.

2. Leave the leeks to cool, then slice in half lengthways.

3. Put the mustard, water, vinegar, salt and pepper in a blender and blitz for a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick.

4. Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives.

Rate This Recipe