Pairs well with Leeks Vinaigrette
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Leeks Vinaigrette
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A classic recipe developed with Anthony Bourdain, featuring tender leeks dressed in a flavorful vinaigrette.
00:10:00 total
Serves 2
easy
Cold Starter / Salad
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Ingredients
- leeks - 4 (cut lengthwise)
- salt - to taste (for boiling water)
- olive oil - 3 tablespoons (for vinaigrette)
- vinegar - 1 tablespoon (for vinaigrette)
- capers - 1 tablespoon (for vinaigrette)
- Dijon mustard - 1 teaspoon (for vinaigrette)
- black pepper - to taste (freshly ground, to taste)
- hard-boiled egg - 1 (for garnish)
Instructions
- Prepare the leeks: Cut the leeks lengthwise to open them up and release any sand or grit.
- Boil the leeks: Bring water to a boil, add salt, and cook the leeks for about 10 minutes until tender.
- Check for doneness: Use the tip of a pairing knife to check if the leeks give no resistance.
- Make the vinaigrette: In a bowl, combine olive oil, vinegar, capers, and Dijon mustard. Adjust salt and add freshly ground black pepper.
- Assemble the dish: Cut off the bottom part of the leeks, arrange them on a plate, drizzle the vinaigrette over the leeks, and garnish with a hard-boiled egg.
