Lemon Leeks

Lemon Leeks

12 fine leeks, green parts trimmed to about 2.5cm
2 tbsp Dijon mustard
4 tbsp warm water
2 tbsp lemon juice
150 ml olive oil
2 softly hard-boiled eggs, finely chopped
1 handfuls snipped chives

Place the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender.

Leave the leeks to cool, then slice in half lengthways.

Put the mustard, water, lemon juice, salt and pepper in a blender and blitz for a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick.

Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives.

Adapted from: Good Food Channel: Tamasin Day-Lewis
recipe picture
Tamasin Day-Lewis