Poireaux Vinaigrette

700 g leeks
2 hard boiled eggs, chopped
2 medium shallots. finely chopped
1 tablespoon parsley, chopped

1. Trim the leeks, discarding the green tops (use for a soup), split them twice lengthwise almost to the root and wash thoroughly. Tie in bundles and cook in a large pan of boiling water for 8-12 minutes, or until tender. drain thoroughly. They can be cooked 6-8 hours ahead and kept covered at room temperature.

2. Make a vinaigrette from 2 tablespoons of white wine vinegar, salt, black pepper and 6 tablespoons of oil. Add the hard boiled eggs and parsley. Remove the strings from the leeks and cut into 3½cm lengths if you like. Arrange on a dish and spoon over the dressing. Serve at room temperature.

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