World Flavors Cookbook

Poireaux Vinaigrette

Name: Poireaux Vinaigrette
Cook time: 15 min
Cuisine: France
Ingredients: 8 medium leeks, white and light green parts only; 2 tbsp Dijon mustard; 3 tbsp red wine vinegar; 6 tbsp olive oil; 2 hard-boiled eggs, grated; Capers, parsley; Salt and pepper

Poached leeks dressed in a mustard vinaigrette with hard-boiled egg — the archetypal French starter.

Cuisine: France

Ingredients

8 medium leeks, white and light green parts only
2 tbsp Dijon mustard
3 tbsp red wine vinegar
6 tbsp olive oil
2 hard-boiled eggs, grated
Capers, parsley
Salt and pepper

Instructions

Trim and clean leeks. Tie into bundles.
Boil in salted water until just tender, about 12 minutes.
Drain and cool slightly.
Whisk mustard, vinegar, oil for the vinaigrette.
Lay leeks on a platter. Spoon over vinaigrette.
Sprinkle with grated egg, capers, and parsley.