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Leeks Vinaigrette with Chopped Egg
From David Tanis Market Cooking. Serves 4
Salt and pepper
8 medium leeks (about 4 pounds)
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 small garlic clove, minced
6 tablespoons extra virgin olive oil
3 hard-cooked eggs, roughly chopped
Bring a large pot of salted water to a simmer. Meanwhile, trim the roots from the leeks and peel away any tough outer layers. Trim the tops but leave the tender green parts. With a paring knife, make a lengthwise slit halfway down each leek. Soak the leeks in a large bowl of lukewarm water, swishing to dislodge sand. Let stand briefly, then lift from the water and drain. Repeat once more with fresh water, then lift out and drain.
Add the leeks to the pot and simmer for 6 to 8 minutes. The thickest part should be tender when probed with a paring knife. Transfer the leeks to a bowl of cold water. Drain and blot dry on a kitchen towel, and leave at room temperature.
To make the vinaigrette, whisk together the vinegar, mustard, and garlic in a small bowl. Season with salt and pepper, then whisk in the olive oil.
Arrange the leeks on a serving platter or individual plates. Season lightly with salt and pepper, then spoon the vinaigrette evenly over the leeks. Top with the chopped egg.