Leeks Vinaigrette With Egg
Note: Of the handful of classic French salads, leeks vinaigrette is a shining star. It’s often served with grated hard-cooked eggs on top, but this version offers a medium-cooked egg instead. Here, the softer yolk blends with the vinaigrette for a smooth, creamy dressing. The leeks can be steamed, thoroughly cooled, wrapped and refrigerated up to 1 day in advance. The eggs can be cooked and refrigerated up to 2 days in advance. The vinaigrette can be refrigerated for up to 1 week. The salad can be composed up to 1 hour in advance. From cookbook author Cathy Barrow.
• 8 medium-size young leeks of equal size
• 4 eggs
• 1 tbsp. minced shallot
• 2 tbsp. white wine vinegar
• 1/2 tsp. salt
• 1/4 c. plus 2 tbsp. extra-virgin olive oil
• 1/2 tsp. Dijon mustard
• 1/4 tsp. freshly ground black pepper
Fill a large bowl or container with cool water and ice cubes. Discard the leeks’ tough, dark green tops and stringy root ends. Cut each leek lengthwise in half. Place the halved leeks in the ice water bath; let them sit for 15 minutes or so, then carefully lift them out without disturbing any dislodged grit at the bottom of the container.
Place a steamer basket in a large pot. Fill until the water is hovering just below the steamer. Bring the water to a boil over high heat and add the leeks. Cover and steam for 12 to 15 minutes, until fork-tender. They will retain their bright color and will not be entirely wilted. Be careful not to overcook them. Use tongs to transfer the leeks to a rimmed baking sheet to cool.
Fill a bowl with fresh cool water and ice cubes. Boil a saucepan of water that’s deep and wide enough to hold the eggs in a single layer. Use a slotted spoon to lower the eggs into the water, cover and set a timer for 6 minutes. When the time’s up, drain the eggs and transfer them to the ice water bath. Peel them right in the ice water bath as soon as you can (for easy peeling).
Combine the shallot, vinegar and salt in a small lidded jar. Let this mixture sit for about 5 minutes (this will reduce the sharpness of the shallot), then add the oil, mustard and pepper. Seal and shake vigorously to form an emulsified vinaigrette.
To serve, arrange the leeks on a platter. Cut the eggs lengthwise in half; their yolks should be slightly runny. Place the halved eggs around the leeks. Drizzle the vinaigrette over the leeks and eggs just before serving.
Nutrition information per serving:
Calories 180 Fat 13 g Sodium 205 mg
Carbohydrates 13 g Saturated fat 2 g Added sugars 0 g
Protein 4 g Cholesterol 90 mg Dietary fiber 2 g
Exchanges per serving: 2 vegetable, 2 ½ fat.