French Leeks with Vinaigrette
Very easy
Coline
Coline

French Leeks with Vinaigrette

6 minutesPrep time

15 minutesCook time

268 cal.Per serving

Ingredients for 1

Leeks

1

Leeks

White wine vinegar

1 tsp

White wine vinegar

Dijon mustard

1/2 tsp

Dijon mustard

Egg

1

Egg

Chives (fresh)

optional

1 tbsp

Chives (fresh)

Utensils

Stovetop, Pot (small), Knife

recipe

  • Step 1
    Wash the leeks. Remove the root & dark green leaves. Slice the leeks in half horizontally & lengthwise.
  • Step 2
    Add the leeks to a pot of salted boiling water. Cook for 10-15 min, or until fork-tender.
  • Step 3
    Carefully add the eggs to a separate pot of gently boiling water. Cook the eggs for 8 min.
  • Step 4
    In a small bowl, whisk together the vinegar, mustard, salt, pepper & a drizzle of olive oil.
  • Step 5
    Plunge the cooked eggs into a bowl of icy cold water to stop the cooking. Once cooled, peel the eggs. Transfer the eggs to a small bowl. Use a fork to mash them into large pieces.
  • Step 6
    Drain the leeks. Arrange them on a serving plate. Top with the mashed egg. Drizzle with the vinaigrette. Garnish with chopped chives (optional). Season with salt & pepper. Bon appétit!