Poached Leeks In Foil Bag With Mustard Dressing

This is a beautiful warm salad I have adapted from a BBC cooking show hosted by Yasmin day-lewis, it has since become a favourite of the tummies' kitchen. It is a perfect side dish to go with your next bbq or roast dinner. I personally would be very happy eating this just on it's own, who needs meat when vegetable can be this sexy! One leek/person should be about right.

P.S replace the anchovies with capers if you want to make it vegetarian, it will still be very tasty!

Clean and peel of tough outer leaves and cut into 3.5" batons. Place leeks on a large piece of foil, add 1/4 cup of white wine and season with salt and pepper. wrap the parcel and bake it in a preheated oven (180 C) for around 20 minutes.

While the leeks are cooking, prepare the dressing by whisking 3 tbs of water, 3 tbs of Dijon mustard and slowly add in the olive oil til you get a sauce with the consistency of pouring cream.

Add 2 tbs each of chopped parsley or chives, anchovies and garlic into the sauce. taste for seasonings.

After 15 minutes remove the parcel from the oven, it should be quite tender but not falling apart.

Place leek batons onto a plate.

Pour dressing over and scatter 1 chopped soft boiled egg over, garnish with chopped parsley. Have it as it is with some crusty bread.

Or as wonderful side dish for meat or fish, shown here with the bbq chicken I posted yesterday!