Leeks Vinaigrette with Eggs

Leeks & Eggs

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  Step 1

  In a pot of boiling water, cook the egg for 11 minutes.
  Let it cool.

• 

  Step 2

  Peel the egg and chop it into small pieces.
  Set aside.

• 

  Step 3

  Remove the green part of the leeks and cut them into equal sections.

• 

  Step 4

  In a skillet, add a drizzle of olive oil and sauté the leeks for 5 minutes with a pinch of salt and a twist of freshly ground pepper.

• 

  Step 5

  Add water and cook covered for about fifteen minutes. The cooking time may vary depending on the diameter of the leeks. The cooking is complete when the texture becomes tender.
  Set aside on a paper towel to drain.

Vinaigrette

• 

  Step 6

  In a bowl, place the teaspoon of mustard.

• 

  Step 7

  Add the cider vinegar and mix well.

• 

  Step 8

  Then gradually add the olive oil while whisking vigorously.

Assembly

• 

  Step 9

  On a plate, arrange the leeks.

• 

  Step 10

  Add some chopped hard-boiled egg.

• 

  Step 11

  Then drizzle a bit of vinaigrette over the top.
  Garnish with some fresh herbs such as parsley or chives.
  Adjust the seasoning with a pinch of salt and a twist of freshly ground pepper.

  Refrigerate until ready to serve.