Leeks Vinaigrette | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• 2 large leeks trimmed and washed
• 1tsp peppercorns
• 1stp mustard seeds
• 1tsp salt flakes
• 60ml olive oil
• 1tbs capers drained
• 1 enchalion shallot, peeled and finely diced
• 1tbs fresh dill chopped plus extra to serve
• 4tbs white wine vinegar
• 1tbs Dijon or wholegrain mustard
• 1 heaped tsp caster sugar
• Sea salt and black pepper to taste
• Bring a large pan of boiling water to a boil and add the tsp salt, peppercorns and mustard seeds.
• Cut the leeks in half widthways and add them to the water. Cover with a lid and simmer for 30minutes, or until completely tender all the way through.
• Remove the leeks from the water and discard it. Leave the leeks to cool completely.
• Make the dressing by whisking together all the remaining ingredients.
• Taste for seasoning and sweetness and adjust accordingly.
• Slice the leek in half length ways and arrange on serving dishes. Pour over the dressing and either serve straight away or chill until needed.
• These will sit happily in the fridge for up to 2 days. Garnish with a sprinkle of dill before serving.