Leeks Vinaigrette With Egg

  • Leeks in Vinaigrette With Egg

    Leeks in Vinaigrette With Egg Tom McCorkle for The Washington Post

 

Of the handful of classic French salads, leeks vinaigrette is a shining star. Pastured eggs; young, new leeks and a bright, young olive oil will make this dish extra special.

The leeks may be steamed, thoroughly cooled, wrapped and refrigerated up to 1 day in advance. The eggs may be cooked and refrigerated up to 2 days in advance. The vinaigrette may be refrigerated for up to 1 week. The salad may be composed up to 1 hour in advance.

8 medium-size young leeks of equal size

4 large eggs

1 tablespoon minced shallot

2 tablespoons white wine vinegar

½ teaspoon salt

¼ cup plus 2 tablespoons extra-virgin olive oil

½ teaspoon Dijon mustard

¼ teaspoon freshly ground black pepper

Fill a large bowl or container with cool water and ice cubes. Discard the leeks' tough, dark green tops and stringy root ends. Cut each leek lengthwise in half. Place the halved leeks in the ice-water bath; let them sit for 15 minutes or so, then carefully lift them out without disturbing any dislodged grit.

Place a steamer basket in a large pot. Fill until the water is hovering just below the steamer. Bring the water to a boil over high heat and add the leeks. Cover and steam for 12 to 15 minutes, until fork-tender. They will retain their bright color and will not be entirely wilted. Be careful not to overcook them. Use tongs to transfer the leeks to a rimmed baking sheet to cool.

Fill a bowl with fresh cool water and ice cubes. Boil a saucepan of water that's deep and wide enough to hold the eggs in a single layer. Use a slotted spoon to lower the eggs into the water, cover and set a timer for 6 minutes. When the time's up, drain the eggs and transfer them to the ice-water bath. Peel them right in the ice-water bath as soon as you can (for easy peeling).

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Combine the shallot, vinegar and salt in a small lidded jar. Let this mixture sit for about 5 minutes (this will reduce the sharpness of the shallot), then add the oil, mustard and pepper. Seal and shake vigorously to form an emulsified vinaigrette.

To serve, arrange the leeks on a platter. Cut the eggs lengthwise in half; their yolks should be slightly runny. Place the halved eggs around the leeks. Drizzle the vinaigrette over the leeks and eggs just before serving.

Serves 8

Nutrition | Per serving: 210 calories, 5 g protein, 21 g carbohydrates, 13 g fat, 3 g saturated fat, 95 mg cholesterol, 220 mg sodium, 3 g dietary fiber, 6 g sugar

From Bring It! columnist and cookbook author Cathy Barrow

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