Maison Ardoise · Starters

Tender Leeks Vinaigrette with Chopped Egg & Dijon

Name: Tender Leeks Vinaigrette with Chopped Egg & Dijon
Total time: 35 min
Yield: 4 servings
Ingredients: 6 whole Small leeks (about 2–3 cm thick); 1 tbsp Salt; 2 whole Eggs; 1 whole Shallot; 1 tbsp Dijon mustard; 1.5 tbsp White wine vinegar; 5 tbsp Olive oil; 1 tbsp Capers, drained; 10 g Fresh chives; 0.25 tsp Black pepper; 1 pinch Flaky sea salt

A quietly elegant bistro classic: young leeks simmered until meltingly soft, served at room temperature in a punchy Dijon-shallot vinaigrette and showered with finely chopped hard-boiled egg, capers and chives.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Small leeks (about 2–3 cm thick)6 whole
Salt1 tbsp
Eggs2 whole
Shallot1 whole
Dijon mustard1 tbsp
White wine vinegar1.5 tbsp
Olive oil5 tbsp
Capers, drained1 tbsp
Fresh chives10 g
Black pepper0.25 tsp
Flaky sea salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg and mustard.

Method

Trim and clean the leeks

Cut off the dark green tops and trim the roots, keeping the root end intact so the leeks hold together. Slice each leek lengthwise to within 3 cm of the root and rinse under cold running water, fanning the layers to wash out any grit.

Simmer until tender

Bring a wide pan of water to a boil with the 1 tbsp salt. Add the leeks and simmer for 10–14 minutes, until a knife slides through the thickest part with no resistance. Lift out and drain on a clean towel, cut side down. Cool to room temperature.

Hard-boil the eggs

Lower the eggs into boiling water and cook for 10 minutes, until the yolks are fully set. Cool in iced water for 5 minutes, then peel and very finely chop.

Make the vinaigrette

Whisk the finely chopped shallot, mustard and vinegar in a bowl with a pinch of salt and the pepper. Slowly whisk in the olive oil until thick and emulsified.

Assemble

Halve the leeks lengthwise, cut through the root, and lay them on a platter cut side up. Spoon over the vinaigrette, then scatter with the chopped egg, capers and finely snipped chives. Finish with flaky salt and serve at room temperature.

Leeks that are too thick can be stringy, so look for slim ones. If yours are large, halve them before simmering and cook until completely soft.

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