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Michel Roux Jr's leek salad and egg vinaigrette

There can be no other way to enjoy young and tender leeks than this simple French classic

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09 JUNE 2009

Ingredients (Serves 4)

  • 16 baby leeks, washed
  • 2 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • Salt and freshly ground black pepper
  • 4-6 tbsp cold water
  • 300ml/½pt vegetable or peanut oil
  • 2 hard-boiled eggs, shells removed, and finely chopped
  • 1 bunch fresh chives, finely snipped

Method


Trim the dark green tops off the leeks, leaving about 3cm/1¼in of the light green. Cook the leeks in a pan of lightly salted boiling water for about 6 minutes until tender. Drain and lay flat on a rack to cool while you make the vinaigrette.

Place the mustard, vinegar and seasoning in a bowl with a little of the water and whisk as if making mayonnaise, slowly adding the oil to emulsify the vinaigrette. Add a little more water if the mixture becomes too thick.

Cut the leeks in half lengthways and place on a serving dish or plate.

Scatter over the chopped egg and snipped chives, then drizzle with the vinaigrette and serve straight away, before the leaves get cold.

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