Name: Leeks with Mustard Vinaigrette
Yield: Makes 12 servings
Ingredients: 1/4 cup red wine vinegar; 3 tablespoons Dijon mustard; 3/4 cup extra-virgin olive oil; 3 large shallots, minced; 12 large leeks; 2 hard-boiled eggs, whites and yolks separated and finely chopped; 2 tablespoons chopped fresh Italian parsley

This classic dish is good warm or at room temperature, making it perfect for a buffet.

Recipe information

Yield
Makes 12 servings

Ingredients

1/4 cup red wine vinegar

3 tablespoons Dijon mustard

3/4 cup extra-virgin olive oil

3 large shallots, minced

12 large leeks

2 hard-boiled eggs, whites and yolks separated and finely chopped

2 tablespoons chopped fresh Italian parsley

Preparation

Step 1
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
Step 2
Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. (Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.)
Step 3
Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.

TagsShallot Vegetable Leek Root Vegetable Side Starter Dinner Vegetarian Nut Free Gluten Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes