French cuisine · Salads & Mezze

Poireaux Vinaigrette

Cooked leeks in mustard vinaigrette with egg – a classic bistro entrée.

Ingredients · for 4 servings

• 8 young leeks
• 2 hard-boiled eggs
• 3 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 6 tbsp oil
• 1 shallot
• Parsley
• Salt
• Pepper

Instructions

1. Trim the leeks and boil them in salted water for 12 minutes until tender.
2. Refresh in cold water, squeeze out well and halve lengthways.
3. Whisk mustard, vinegar, oil, salt and pepper into a vinaigrette.
4. Arrange the leeks on a platter and pour the vinaigrette over them.
5. Scatter with chopped egg, shallot and parsley.