Leeks in vinaigrette

Step by step recipe:

  1. 15 min.Leeks in vinaigrette  : Photo of step #1
    Prepare 4 leeks, but keep the white part whole (don't split or chop them) then slice them about 2 cm or 1 inch thick.

    Cut on the diagonal as this looks nicer (see photo).
  2. 5 min.Leeks in vinaigrette  : Photo of step #2
    Steam the leeks in a pressure cooker for five minutes, counting from when it starts to hiss.
  3. Leeks in vinaigrette  : Photo of step #3
    The idea is to have leeks which ar only just cooked and which keep as much of their colour as possible.
  4. 15 min.Leeks in vinaigrette  : Photo of step #4
    Shell 2 hard-boiled eggs and chop finely once cold.
  5. 2 min.Leeks in vinaigrette  : Photo of step #5
    Chop the parsley.
  6. 3 min.Leeks in vinaigrette  : Photo of step #6
    Mix 150 ml French dressing (vinaigrette) with the chopped eggs and herbs.
  7. 5 min.Leeks in vinaigrette  : Photo of step #7
    Serve the sliced leeks, preferably warm, with the vinaigrette dressing poured over.

Remarks:

For a richer dressing, use 2 yolks to one egg white instead of whole eggs.

You can vary the herbs using any you choose, not just the usual parsley.

Source:

Home made; my father's all-time favourite dish.

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