European
France - Vegetarian
Poireaux Vinaigrette
Chef's Menu Description
Iconic Parisian bistro classic: whole tender young leeks gently steamed until meltingly soft, dressed at room temperature with a classic sharp French Dijon vinaigrette, chopped hard-boiled egg, and chives.
Ingredients
- • 6 medium slender leeks (trimmed to white and light-green parts, washed thoroughly)
- • 2 hard-boiled eggs, finely chopped
- • 2 tbsp fresh chives, snipped
- • Vinaigrette: 1 tbsp smooth Dijon mustard, 2 tbsp red wine vinegar, 5 tbsp extra virgin olive oil, 1 shallot (finely minced), salt, and black pepper
Preparation Steps
1
Phase 1
Tie leeks in bundles with kitchen twine. Steam over boiling salted water for 12-15 minutes until completely tender when pierced with a knife.
2
Phase 2
Drain leeks thoroughly on clean towels, pressing gently to remove excess water. Let cool to room temperature.
3
Phase 3
Whisk Dijon mustard, minced shallot, vinegar, salt, and pepper in a bowl. Slowly whisk in olive oil until emulsified.
4
Phase 4
Untie leeks and arrange side-by-side on a serving platter. Spoon vinaigrette generously over leeks, scatter chopped hard-boiled eggs and chives on top.