LEEKS & SOFT EGGS WITH GARLIC VINAIGRETTE

SERVES 4

This salad is great as a starter or as part of a shared family table. The leeks could be replaced with fresh asparagus or artichokes, which have either been cooked, or sliced thinly and served raw.

10 garlic cloves

sea salt and freshly ground black pepper

125 ml (4 fl oz/½ cup) extra virgin olive oil

1½ tablespoons red wine vinegar

4 eggs, organic, if possible

4 small–medium leeks, white part only, trimmed and washed

freshly grated parmesan cheese

½ bunch chives, finely snipped, to serve

Bring a small saucepan of salted water to the boil. Add the garlic, reduce the heat and simmer until very tender. Strain the garlic and mash it in a bowl. Add the salt, pepper, olive oil and vinegar and whisk until incorporated.

Cook the eggs, straight from the fridge, in boiling salted water for 6 minutes. Transfer to a bowl of iced water to cool. Peel the eggs.

In a large saucepan of boiling salted water, gently simmer the leeks for 8–10 minutes or until tender. Drain the leeks on paper towel. Carefully remove the first layer of skin from each leek and cut the leeks in half lengthways then cut each half into lengths approximately 5 cm (2 inches) long. While still warm, dress with the garlic vinaigrette and mix through the parmesan.

Place the leeks on a large serving dish or divide among four plates. Cut the eggs in half and place on the leeks, spoon over any extra dressing and sprinkle with the chives and black pepper.

NOTE: Leeks are a much-underused vegetable. Try them boiled, roasted or grilled on the barbecue.