Baby leeks vinaigrette

prep time:

cooking time:

serves: 4

season: Summer

asparagus, broad beans, carrots, courgettes, potatoes, globe artichokes, peas, radishes, salad leafs, spinach, tomatoes

2-3 baby leeks
150ml balsamic vinaigrette

2 1/2 dozen organic free range eggs

1 tbp Dijon mustard
1 handful chopped parsley

1	Wash and trim the leeks, and cook them in a large pan of salted water until al dente, then drain.
2	Wash and chop a handful of parsley, then cut the leeks into smaller pieces if you need, and toss them in the vinaigrette and the parsley,
3	Season with a little salt and fresh pepper, and scatter the finely-grated white and yolks of two hard-boiled eggs over the top.
4	Serve at once. Delicious warm as well as chilled. Can be served with braised endive and slow-roasted shallots to accompany an organic roast chicken.