Boiled Leeks with Vinaigrette

Leeks are sometimes unfairly called the poor man’s asparagus. Unfairly, because they are so wonderful to eat on their own. Leeks are often among the aromatic vegetables that I sweat off to bring flavour to soups and braises, and they are also an important part of a bouquet garni as they wrap all the herbs together. This dish below, as part of an antipasto spread, is sublime, and is such an easy recipe to make.

Pick young medium-sized leeks that are straight and have a generous white