Chilled Leeks with Egg and Walnuts — Poireaux Vinaigrette à l'Oeuf
The classic Paris bistro starter served as a light main, poached leeks dressed cold in Dijon vinaigrette with a jammy boiled egg, walnuts and shaved Mimolette.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse leek halves under cold water, opening layers to remove grit. Finely chop shallots. Whisk shallots, Dijon mustard, wholegrain mustard, red wine vinegar, sugar, and 0.5 tsp salt in a bowl. Stream in olive oil and walnut oil whisking constantly until emulsified; stir in tarragon. Toast walnuts and break into pieces. Shave Mimolette, slice cornichons thinly. Chop parsley, snip chives. Butter baguette slices.
Boil 1
Bring a wide pan of salted water to gentle simmer with 1 tsp salt. Lower leek halves in and poach 10–11 minutes until a knife slides through easily. Lift onto paper towels cut-side down, pat dry, cool 5 minutes to room temperature.
Boil 2
Bring a small pan of water to a boil. Lower eggs in and simmer 6 minutes 30 seconds for jammy yolks. Transfer to iced water, peel carefully, and halve.
Toast
Butter baguette slices and toast in a dry pan 1–2 minutes per side over medium heat until deep golden brown.
Plate
Divide leeks between two wide shallow plates, arranging cut-side up. Spoon most vinaigrette over each to pool into layers. Nestle egg halves on top; scatter walnuts, Mimolette, capers, cornichons, parsley, chives, and black pepper. Pile arugula on one side of each plate, drizzle remaining vinaigrette. Serve with toasted baguette.
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