A mustardy Leeks Vinaigrette

One of our favourite summer lunches is Leeks Vinaigrette, or Poor Man’s Asparagus. That is just an insult to a dish which, on its day, cannot be bettered. We use a recipe from an old Sophie Grigson book, Eat Your Greens, and make one adjustment – I put the chopped parsley into the dressing, rather than sprinkle on top before serving. The flavours seem deeper for doing that. leeks vinaigrette - plateful 10-5-138 medium leeks, trimmed
1 tbsp white wine vinegar
½ teaspoon smooth Dijon mustard
Freshly ground black pepper
4-5 tbsp green olive oil
2 hard-boiled eggs, finely chopped
Loads of fresh parsley, roughly chopped
Serves 4
Boil the leeks for a few minutes until tender. While the leeks are cooking, make the dressing. Whisk the vinegar, mustard and seasoning. Add the olive oil. Chop the parsley and stir into the dressing.
Drain the leeks thoroughly and put into a shallow dish. While the leeks are still hot, pour the dressing over the top. Set aside to cool.
Before serving, sprinkle chopped hard-boiled egg on top.
We eat this with crusty bread and a cold beer, what a surprise! leeks vinaigrette - book 10-5-13
Don’t know what to eat for dinner? Try one of these recipes:-
Courgette flower frittata
A vegetable stew from Granada
A sweet creamy frittata

5 to remember
el puerro – leek
el perejil – parsley
la mostaza – mustard
el huevo – egg
el aliño para ensalada – salad dressing

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Mustardy leeks vinaigrette: delicious #Spain #recipe by Sophie Grigson via @Spanish_Valley http://wp.me/p3dYp6-gC

7 thoughts on “A mustardy Leeks Vinaigrette

  1. Bryan Hemming

    Sounds very simple and deliciously Andalucian. I think we´ll have that this week.

    In our part of Andalucia the eggs from the local market are real eggs. They come in different shades and slightly different sizes, The yolks are deep yellow and very tasty, unlike the sickly-looking pale yellows I remember from London.


    1. sandradan1 Post author

      We don’t have our own hens but luckily our neighbour’s hens are very prolific, so we do benefit from the occasional gift of eggs. But even the supermarket eggs taste better than the UK ones. Not sure if it’s because the supply chain is shorter.


  2. Pingback: Poor Man’s Potatoes for tea | Notes on a Spanish Valley

  3. Pingback: Roasted cauliflower salad | Notes on a Spanish Valley

  4. Pingback: A super green salad | Notes on a Spanish Valley

  5. Pingback: A January salad | Notes on a Spanish Valley

  6. Pingback: Broccoli and avocado salad | Notes on a Spanish Valley

Leave a comment here

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.