Classic Leeks Vinaigrette

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

8 small leeks, about 1 pound

Salt and pepper

2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

2 teaspoons capers

8 to 12 cornichons

12 olives, such as niçoise, oil-cured black or green picholine

2 hard-cooked eggs, halved lengthwise

Directions at cooking.nytimes.com

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