A classic summer dish.
Peel off the outside leek and trim most of the dark green.
Add bay leaf thyme, peppercorns and verjuice to boiling water and a generous pinch of salt.
Put leeks in and cook for 3-4 minutes.
While they are cooking make the vinaigrette:
Whisk all ingredients then drizzle in olive oil, whisking continuously.
Remove leeks from the boil and place in collinder. Do not rinse.
Flavour leeks with olive oil and season with salt and pepper.
Lay leeks on a plate, add breadcrumbs, Eggs Mimosa, olives, parsley and dressing and repeat layer twice.
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