It is easy to mix a Vinaigrette together without a recipe, but this recipe by Diana Henry is a bit different and worth remembering. Capers and ground mixed spice adds a new dimension to a Vinaigrette.
INGREDIENTS
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch of ground mixed spice
Salt and pepper to taste
8 tablespoons olive oil
Pinch of caster sugar
1.5 tablespoons capers, rinsed and dried
1 tablespoon finely chopped shallot
1 hard boiled egg chopped
2 tablespoons chopped parsley2 tablespoons chopped chives
12 small leeks
METHOD
First prepare the vinaigrette: mix the vinegar, mustard, mixed spice, salt and pepper in a small bowl. Whisk in the olive oil until the mixture is thick and well-blended. Add the sugar, capers, shallot and parsley, and tip into a serving bowl. If you can make this 30 minutes in advance so the flavour can meld, so much the better.
Remove the tough outer leaves from the leeks and discard them. Slice off the tufty bit at the base and also the dark green tops. Slice into 4cm lengths and wash well to remove any sand.
Steam the leeks over boiling water for 4-6 minutes; this is better than boiling as it stops them becoming soggy. Once they’re tender all the way through (test with a sharp knife) drain them and then blot them dry on a tea towel.
Immediately toss them in the serving bowl with the vinaigrette. Serve warm or at room temperature. Scatter the chopped hard boiled egg over them.
Original Recipe Diana Henry
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