Poireaux vinaigrette

Trim a little off the root end so the leek holds together, slit and remove the outer leaf, and cut off the green part, reserving it for soup or consommé.

Rinse each leek under a little water; use small caliber leeks of about the same size.

Tie the leeks together with string into a package.

Boil in water salted with rock salt, not too much, with the lid on.

Lift the cooked, very fragile leeks out with a fork, place them in the serving dish, cut and remove the string, and rest until at least room temperature or a little colder.

Pour the French dressing over; add no parsley or anything else. Eat when cold.