French Leeks with Vinaigrette

recipe

• Step 1
  Cut off the base and dark green tops off the leeks* and discard. Cut the remaining white/light greek part in half lengthwise. *Check out our tips for this step
• Step 2
  Add the leeks to a pot of boiling water and cook for 15 minutes. Drain.
• Step 3
  While the leeks are cooking, cook the eggs in a pot of boiling water for 9 minutes.
• Step 4
  To prepare the vinaigrette, mix 1 tablespoon of olive oil per person, vinegar, mustard, salt and pepper.
• Step 5
  Once the eggs are cooked, place them in a bowl of cold water. Peel them and mash into medium/large pieces with a fork.
• Step 6
  Arrange the leeks on a plate, top with the mashed egg and the vinaigrette. (Optional: add chopped chives.) Bon appétit!