1. LEEKS VINAIGRETTE: Trim the leeks and wash well under cold running water. If using large leeks, cut them into 3 x 10cm pieces.
2. Fill a saucepan with salted water and simmer the leeks until soft. Drain well, refresh under cold water and pat dry with paper towels.
3. Cut each leek in half lengthwise and dress generously with vinaigrette and plenty of parsley. Season to taste.
4. LYONNAISE SALAD: Preheat the oven to 180 degC.
5. Make the croutons by tossing the bread cubes in a little oil and baking in the oven until crisp and golden but not too hard.
6. Gently brown the speck in a frying pan until slightly crisp. Wash and dry the lettuce, then tear it up. Place in 4 individual bowls.
7. Poach the eggs in simmering water until set but still runny.
8. While the eggs are poaching, sprinkle the croutons and speck on top of the lettuce in each bowl and toss with enough vinaigrette to lightly
9. coat the leaves. Place a poached egg on each salad.
10. PARISIAN VINAIGRETTE: Shake or whisk the ingredients together.
11. Crushed garlic is an optional extra.
12. If you don’t use a good-quality vinegar, the taste will be too sharp.

Another Vinaigrette: LA CIGALE THREE-VINEGAR VINAIGRETTE

• 100ml canola oil (or a light olive oil)
• 100ml extra virgin olive oil
• 2 tbsp each of red wine vinegar, sherry vinegar and balsamic vinegar
• 2 tbsp dijon mustard
• salt and pepper to taste

1. Shake or whisk the ingredients together and season well. Makes enough for 1 large salad.