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. 8 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
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!
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