• 1 leek
• 1/2 cauliflower
• 1 sweet onion
• 1 L of water or vegetable stock (approx.)
• 25 ml of extra virgin olive oil
• 15 ml of Badia white wine vinegar
• Salt
• Pepper
• Chives or aromatic herbs (optional)
• Cream (optional)

1. Clean and chop the leek, cauliflower and onion. Brown them with olive oil in a saucepan.
2. Add water or vegetable stock. Bring to the boil, then simmer for about 10 minutes, until both the cauliflower and leek are tender.
3. Remove from the heat and strain; set the liquid aside.
4. Add 25 ml of olive oil, 15 ml of Badia white wine vinegar, salt and pepper. Whisk it and add some of the liquid set aside until you get the desired texture.

Presentation of the dish
Serve in a bowl. You can add a splash of cream, Badia white wine vinegar, olive oil, aromatic herbs or fried leek to decorate.

Did you like this recipe? Continue to discover how to use our vinegars and bittersweets