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A classic summer dish.


  • 6-8 leek stems, cut across the stem to the base, and rinsed extremely well

  • Bay leaf

  • Thyme

  • Verjuice

  • Black peppercorns

  • Sea salt

  • For the vinaigrette:

  • 2tbsp red or white wine vinegar

  • 1 generous tbsp of crème fraiche

  • 1 generous tbsp of Dijon mustard

  • 160mL extra virgin olive oil

  • To serve:

  • Black olives

  • Sour dough breadcrumbs

  • Curley parsley, very finely chopped

  • Small capers, preserved in salt, rinsed well

  • Grated boiled egg yolks (Eggs Mimosa)


  • 1.

    Peel off the outside leek and trim most of the dark green.

  • 2.

    Add bay leaf thyme, peppercorns and verjuice to boiling water and a generous pinch of salt.

  • 3.

    Put leeks in and cook for 3-4 minutes.

  • 4.

    While they are cooking make the vinaigrette:

  • 5.

    Whisk all ingredients then drizzle in olive oil, whisking continuously.

  • 6.

    Remove leeks from the boil and place in collinder. Do not rinse.

  • 7.

    Flavour leeks with olive oil and season with salt and pepper.

  • 8.

    Lay leeks on a plate, add breadcrumbs, Eggs Mimosa, olives, parsley and dressing and repeat layer twice.

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