Leeks with Vinaigrette

Tender, lukewarm leeks served with a thick, mustardy vinaigrette. Chopped eggs add texture to this French classic where the vegetable must be fork-tender.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 370
• Protein: 10 g
• Carbs: 20 g
• Fat: 26 g

Ingredients

• 8 piece Leek ( whites only )
• 2 piece Hard-boiled egg ( chopped )
• 1 tbsp Mustard
• 2 tbsp Red wine vinegar
• 6 tbsp Rapeseed oil
• 1 piece Shallot ( finely minced )
• 1 piece Chives fresh ( chopped )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the leeks

   Trim the green parts to keep only the white and pale green sections. Slit the stalks lengthwise without cutting through the base, then wash thoroughly under running water to remove all grit.

2. Steaming

   Steam the leeks until a knife tip slides into the core like butter. They should remain intact but perfectly soft. Let them cool until lukewarm.

3. Making the vinaigrette

   In a bowl, dissolve salt in vinegar. Add mustard and pepper. Slowly pour in the oil while whisking vigorously to create a thick, stable emulsion that coats the spoon.

4. Finishing and plating

   Peel the hard-boiled eggs and chop them coarsely. Finely mince the chives and shallot. Arrange the warm leeks on a plate, coat generously with vinaigrette, and top with the eggs and herbs.

Chef's tips

• Never serve leeks straight from the fridge; the cold kills the flavor and solidifies the fats.
• The vinaigrette must be punchy: use enough mustard so it clings to the leek fibers.

Storage

Can be kept for 24 hours in the fridge, but the vinaigrette may separate. Re-whisk before serving.