Exquisite Travel Adventures Worldwide LTD

In the bistros of Paris, Poireaux Vinaigrette appears on menus as a starter of quiet distinction. It arrives looking elegant, restrained, very French. It is boiled leeks with vinaigrette dressing. It is also, somehow, genuinely delicious — which is the most annoying thing about French cooking.

Ingredients

• 4 medium leeks, white and light green parts only
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil
• Salt and pepper
• 1 hard-boiled egg, grated (optional but traditional)

Method

Trim and wash the leeks thoroughly — sand hides between the layers. Boil in salted water for 10–12 minutes until completely tender. Drain carefully and pat dry. Whisk together the mustard, vinegar, salt, and pepper, then slowly whisk in the olive oil until emulsified. Arrange the leeks on a plate and spoon the vinaigrette over them. Top with grated egg if using. Serve at room temperature.

It is a boiled vegetable with dressing. Order it in Paris and feel extremely sophisticated.