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A classic summer dish.


  • For the vinaigrette:

  • To serve:


  • 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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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Leeks Vinaigrette.


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