Recipe Tip: Steamed leeks with egg vinaigrette

Instructions

1. Step 1

   Clean the leeks (use only the white and light green parts). Bring salted water to the boil in a saucepan and simmer the leeks over a low heat for 10-15 minutes. Cooking test: a leek placed over a fork should bend slightly, but not kink ­– then it would be overcooked. Drain the leeks in a sieve, keeping the stalks whole.

2. Step 2

   For the vinaigrette, whisk together mustard, sugar, lemon juice, vinegar, pepper and a little salt in a bowl. Beat in the oil with a fork until the vinaigrette is creamy.

3. Step 3

   Arrange the leeks lengthwise on a serving platter. Peel the hard boiled eggs, cut them in half and remove the yolks. Grate the yolks and egg whites separately with a grater. Mix the parsley and chives together.

4. Step 4

   Drizzle the vinaigrette over the leeks, then sprinkle the yolks, herbs and egg whites over them so that there are stripes of colour.

5. Step 5

   Serve lukewarm with a crusty baguette.