When I worked in France we were given lunch vouchers to be used at participating local restaurants. I was constantly surprised by the type and quality of the food provided – a 3 course meal – for very little money. Often the appetizers/starters were like this recipe – simple, cheap and tasty. And Leeks Vinaigrette is quick to make too.
Take 3 leeks and top, tail, take off outer leaves and slice thinly.
Pop into boiling water and cook for only a couple of minutes (just about the same time as it takes to make the vinaigrette). Drain and let cool.
For vinaigrette – take 1 teasp. Dijon mustard and add 1 tbsp. red wine vinegar. Stir together till smooth. Add 3 tbsp. extra virgin olive oil, salt and freshly ground black pepper and stir or whisk until emulsified (better still place in screw top jar and shake).