This dish is beautiful as a side dish but it's also lovely as a light lunch when served with a few slices of crusty bread.
- 50g breadcrumbs
- 500g baby leeks
- 1 tbsp. olive oil
- 3 tbsp. extra virgin olive oil
- 1 tbsp. white wine vinegar
- 2 tbsp. finely chopped tarragon
- 1 tsp. wholegrain mustard
- Salt and pepper
Halve the leeks and steam them for around 6-7 minutes.
Meanwhile, crisp the crumbs by frying them in a frying pan with 1 tbsp. olive oil and some salt and pepper. Once they're golden, tip them onto some kitchen paper to drain of excess fat.
Make the dressing by whisking together the olive oil, vinegar, and mustard. Once smooth, stir in the tarragon and season well with salt and pepper.
Once the leeks are cooked, sprinkle the crumbs over the top of them and pour the dressing over them.