Leeks Vinaigrette
Makes 1 pint

Ingredients
1 leek per person
salt and black pepper
1-2 hard boiled eggs (1 is plenty for 4 portions)
1 tbsp (or more) snipped chives
For the vinaigrette:
pinch sugar
2 tbsp red wine vinegar
1 tbsp smooth Dijon mustard
1 large garlic clove, peeled
1-2 shallots, peeled
275ml/9fl oz vegetable oil
30-60ml/2-4tbsp cold water


Method
1. Wash and trim the leeks. Cook in plenty of boiling, salted water or in a steamer for about 5 minutes or until the leeks are tender. Drain boiled leeks by standing on their end, squeezing out excess water when cool enough to handle.
2. To make the vinaigrette, stir the sugar and salt into the vinegar and pour into the bowl of a food processor with the mustard, garlic, a generous pinch of black pepper and shallots. Blitz at high speed then add the oil in a gradual stream, followed by half the water to give the vinaigrette a pale glossy emulsion and creamy texture. If necessary, blitz again, adding more water. It should be thick but not too thick. This makes about 570ml/1 pint vinaigrette which keeps in a jar in the fridge for a couple of weeks.
3. Split the leeks lengthways into quarters and into 10cm/4in long pieces. Lay them out on a serving platter, cut side uppermost, drizzle generously with the vinaigrette dressing.
4. Grate the hard boil eggs over the top. Sprinkle with chives. Serve with crusty bread.