12 fine leeks, green parts trimmed to about 2.5cm
2 tbsp Dijon mustard
4 tbsp warm water
2 tbsp lemon juice
150 ml olive oil
2 softly hard-boiled eggs, finely chopped
1 handfuls snipped chives
Place the leeks in a steamer basket set over boiling water. Steam them for
7-10 minutes until collapsed and tender.
Leave the leeks to cool, then slice in half lengthways.
Put the mustard, water, lemon juice, salt and pepper in a blender and blitz
for a few seconds. Then, with the motor running, gradually pour in the
olive oil until you have a thick, mustardy emulsion. Taste and adjust. You
might need a little more water if it is too thick.
Arrange the leeks in a regimented style in a flat dish. Pour over the
dressing, then sprinkle over the finely chopped egg and the snipped chives.
Adapted from: Good Food Channel: Tamasin Day-Lewis