Trim the root end of the leeks, and cut off the tops just above where the dark green starts.
Make a slit in the top of each leek and rinse thoroughly in cold water, getting out any grit.
Bring a large pot of water to boil.
Tie the leeks in bundles and cook until tender, about 10 minutes, depending on their size.
Drain and rinse under ice-cold water to preserve their colour.
Drain thoroughly, and refrigerate until about an hour before serving.
For the vinaigrette, macerate the shallot in the vinegar (enough to cover) for 10 minutes.
Drain off the vinegar.
Stir the oil into the shallots, and season well.
Taste, adding more oil or vinegar, as needed, to balance the taste.
Arrange the leeks on a serving platter.
Spoon over the vinaigrette, shave over lemon zest, and grind over pepper.
Serve with anchovy toasts.
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