3tablespoonsoilsunflower, rapeeseed or olive oil; or a mix of é of them
salt
pepper
Dressing
1shallot
½bunchchiveor tarragon
Instructions
Rince leeks, trim of their rough dark green leaves. Cut leeks into more or less long pieces, as you wish to serve them.
Cook leeks in salted boiling water for about 8 to 15 minutes according to their size (or steam).
When cooked drain leeks and alow the to gently cook down (otionnal stop the cooking process by trhowing then first in cold water with ice cubes).
Prepare vinaigrette
In a bowl, pour mustard, salt, pepper and vinegar. Combine so that it emusifies a bit and pepper dissolve in contact with vinegar.
Little by little pour oil (I like half rapeseed and half olive oil), stiring continuously.
Taste for example with bread and adjust ngredients according to your taste.
Mince shallot and chive
Dress
When leeks are clod, dress leeks in a dish, sprinkle on top shallot and herbs, dizzle dressing. Leave the remaining dressing in a bowl if guests wants extra.