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BOLeeks vinaigrette.
One of the great French standards.
Leeks gently braised until just tender and finished with a proper Sauce Gribiche — capers, herbs, egg, acidity.
A great example of the sort of simple, delicious, French food that relies entirely on technique.
* Trim your leeks and give them a really good wash
* Place them in a shallow pot with some white wine & aromats
* Bring them to a boil then reduce the heat to a gentle simmer & cover
* Once tender, allow them to cool slightly in the liquid before removing
* To make the Gribiche, chop boiled egg, capers, gherkins & parsley
* Mix with mayonnaise, mustard, a little extra virgin oil then season well with salt
* Lay your leeks onto the plate and top with generous spoonfuls of your Gribiche
@bohemienwales
