Photograph of the finished Poireaux vinaigrette

France · Tỏi tây luộc trộn dầu giấm

Poireaux vinaigrette

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Leek Leek 1.8 lb
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Dijon mustard Dijon mustard 1.1 oz
  • Photograph of Wine vinegar Wine vinegar 2 ⅔ tbsp
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Parsley Parsley 0.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Remove the old, green leaves, halve the leeks, and wash each halve thoroughly to remove any dirt.
  2. 2 Boil the leeks in salted water for 15 minutes, or until a knife easily pierces them.
  3. 3 Remove from the water, gently squeeze to drain, and let cool completely.
  4. 4 Beat the Dijon mustard with wine vinegar, salt, and pepper, then gradually pour in olive oil until the sauce thickens.
  5. 5 Arrange the leeks on a plate, drizzle with the vinaigrette dressing, and sprinkle with finely chopped hard-boiled eggs and parsley.
Start cooking