Cook what you grow
Leeks Vinaigrette with Egg
The French bistro standard: whole leeks simmered until silky, drained well, and dressed warm in a sharp Dijon vinaigrette under a snow of grated egg.
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Ingredients
serves 4From the garden
- 8 medium leeks, trimmed to the pale green, split lengthwise, rinsed · slender leeks are ideal; 4 large ones also work
- 1 small shallot, finely minced
- 2 tbsp parsley or chives, finely chopped
From the pantry
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 2 eggs, hard-boiled and peeled
- salt · to taste
- black pepper