500g baby leeks, trimmed
1tbsp Dijon mustard
50ml white wine vinegar
200ml olive oil
1 small shallot, peeled and finely diced
1 garlic clove, peeled and crushed
6 sprigs tarragon
Place the trimmed leeks in a large saucepan of lightly salted boiling water and blanch for 2-3 minutes until they are just soft.
To make the vinaigrette, mix all the other ingredients together in a shallow dish.
Drain the leeks, add to the dish and coat in the vinaigrette while they are still warm, then leave to cool in the dressing. Serve at room temperature.
PHOTOGRAPHY PETER CASSIDY
RECIPES & PHOTOGRAPHS TAKEN FROM JAMES MARTIN’S FRENCH ADVENTURE