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Leeks with egg vinaigrette

Leeks with egg vinaigrette
© Stine Christansen
Home Food & Drinks Recipes Cooking Steamed leeks with egg vinaigrette

Steamed leeks with egg vinaigrette

Vegetables

Leeks are beautifully presented with vinaigrette and grated, hard-boiled eggs.

Ingredients (2 servings)
6 baby leeks
2–3 hard boiled eggs
1 tablespoon(s) Dijon mustard
1 teaspoon(s) sugar
1/2 lemon, juiced
1 pinch(es) white wine vinegar
4 tablespoon(s) olive oil
2 tablespoon(s) chopped parsley
salt
1 teaspoon(s) chopped chives
ground black pepper
  • Clean the leeks (use only the white and light green parts). Bring salted water to the boil in a saucepan and simmer the leeks over a low heat for 10-15 minutes. Cooking test: a leek placed over a fork should bend slightly, but not kink ­– then it would be overcooked. Drain the leeks in a sieve, keeping the stalks whole.
  • For the vinaigrette, whisk together mustard, sugar, lemon juice, vinegar, pepper and a little salt in a bowl. Beat in the oil with a fork until the vinaigrette is creamy.
  • Arrange the leeks lengthwise on a serving platter. Peel the hard boiled eggs, cut them in half and remove the yolks. Grate the yolks and egg whites separately with a grater. Mix the parsley and chives together.
  • Drizzle the vinaigrette over the leeks, then sprinkle the yolks, herbs and egg whites over them so that there are stripes of colour.
  • Serve lukewarm with a crusty baguette.
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