Leeks are boiled, cooled and dressed in a mustard vinaigrette to make the classic cold starter of French bistros. Simple and made from just a few ingredients, it brings a light opening to brunch plates and mid-morning snacks.
Clean the white parts of the leeks and boil in salted water for 12 minutes, until tender.
Plunge the boiled leeks into cold water, drain, and let them come to room temperature for 10 minutes.
Whisk together the olive oil, apple cider vinegar, mustard, salt and black pepper into a smooth vinaigrette.
Arrange the cooled leeks on a serving plate and drizzle with the vinaigrette to serve.
Do not overcook the leeks; a fork should slide in easily without them falling apart. Dress just before serving, or the leeks release their liquid if dressed too early.
If you want more than a dessertspoon of mustard, increasing the vinegar by the same proportion keeps the dressing balanced.
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