Poireaux vinaigrette

Step 1

Cut off the dark green leafy part of 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 on high heat and cover them with water. Cover the pot, let cook for 15 minutes and then 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 !