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).
Avocado Slices with Tomato Vinaigrette (serves 4)
I love avocados and they are good for you and I often put them in salads or make guacamole and then this occurred to me. Great light lunch or appetizer/starter. Secret ingredient – Worcestershire sauce.
Take a large, ripe tomato, cut a line with a knife and plunge tomato into boiling water for 30 seconds or so. Where you have cut a line the skin will begin to peel back so you will know it is ready to take the skin off.
Once skin is off, de-seed tomato and cut into chunks.
Place in food processor and add vinaigrette ingredients one at a time (add olive oil quite slowly) – 1 tbsp. red wine vinegar, 1 large teasp. Dijon mustard, 3 tbsp. extra virgin olive oil, several drops of Worcestershire sauce (taste and more Worcestershire sauce if needed)
Drizzle tomato vinaigrette over avocado slices