1. Trim the leeks to leave the white and light green portion only,then trim the root so that the leek still holds together but any tough root is removed.
2. Take a pot or deep pan large enough to hold the leaks,fill with enough water to cover them and salt it as you would for pasta. Bring to a simmer,add the leeks and simmer for about 20 minutes,until a sharp knife inserted into them enters and exits easily. Drain well and remove to a plate.
3. Whisk the vinegar,mustard,olive oil and sugar together to form a smooth vinaigrette. Whisk in the eschalot.
4. Cut the leeks in half lengthways,arrange on a plate,pour the dressing over them and serve.
Also try:Adam Liaw's poule au pot
Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.
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