French Leeks with Vinaigrette

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!