Poireaux vinaigrette – leeks in vinaigrette with egg Recipe
Boiled leeks topped with a mustard vinaigrette and served with hard-boiled egg are a classic French bistro starter. The dish is simple yet very elegant and often appears on lunch menus in Paris. The flavor is reminiscent of a “lightened” vegetable salad – lots of vegetables, egg, and a punchy dressing instead of mayonnaise.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
Ingredients
- leek only the white and light green part - 4 piece
- egg hard-boiled - 3 piece
- vinegar white or red wine - 2 tablespoon
- mustard Dijon - 1 teaspoon
- olive oil from olives - 4 tablespoon
- shallot finely chopped; can be replaced with onion - 1 piece
- parsley flat-leaf, chopped - 2 tablespoon
- salt for cooking the leeks and seasoning the dressing
- pepper to taste
Main Ingredient:
leek
Preparation
- Clean the leeks, removing the outer tough leaves. Cut off the dark green part (you can save it for soup), leaving the white and light green parts. Slice the leeks in half lengthwise and rinse thoroughly under running water between the layers to remove any sand. Then tie each half with kitchen twine or arrange them gently so they don’t fall apart.
- Bring a large pot of water with 1 teaspoon of salt to a boil. Add the leeks and cook for 10–12 minutes, until they are tender but still hold their shape. Check with a knife – it should slide easily into the center.
- Carefully remove the cooked leeks with a slotted spoon and place them on a plate to drain and cool slightly. Remove the twine if you used it.
- Hard-boil the eggs (about 9–10 minutes from the moment the water starts boiling), then cool them in cold water, peel, and cut into quarters or small cubes.
- Finely chop the shallot. In a small bowl, mix the vinegar, mustard, a pinch of salt, and pepper. Add the shallot, then slowly pour in the olive oil in a thin stream, whisking constantly until the dressing is smooth and slightly thickened.
- Arrange the leeks on a platter or plates (you can cut them into shorter pieces). Generously spoon the vinaigrette over the top.
- Place the pieces of hard-boiled egg on top and sprinkle everything with chopped parsley. Serve slightly warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Danie przechowuj w lodówce, najlepiej w szklanym pojemniku. Przed podaniem wyjmij na 20 minut, żeby nie było lodowate, i ewentualnie skrop odrobiną świeżej oliwy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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