Leeks vinaigrette with eggs
- April 2006
- 4 medium-large leeks
- 200ml fresh vegetable stock, hot
- 40g butter
- 2 medium eggs
- 1 tbsp capers, washed and drained
- 12 pitted green olives, chopped
- 1 tbsp snipped fresh chives
For the vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp red or white wine vinegar
- 125ml cold-pressed rapeseed oil (from health stores and delis) or another mild oil (not olive oil)
- Preheat the oven to 200°C/fan180°C/gas 6. Trim the leeks right down to the pale green and white bit, then peel and discard the tough outer skin. Cut each leek into 2 pieces, then cut each half lengthways. Wash thoroughly. Lay the leeks in a single layer in a large baking dish or roasting tray. Pour over the stock and dot with the butter. Cover with foil and bake for 20 minutes or until tender. Lift from the dish and cool on kitchen paper.
- Meanwhile, cook the eggs in boiling water for 8 minutes. Drain, cool slightly and shell. Finely chop and mix with the capers and olives.
- While the eggs cook, make the vinaigrette. Whisk the mustard, vinegar and 4 tablespoons tepid water. Slowly whisk in the oil. Season.
- Divide the leeks between plates, then drizzle with some of the dressing. Scatter the egg mix on top and garnish with chives. Serve with the extra dressing alongside.
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