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Gallery Leeks Vinaigrette with Hard-Cooked Egg Credit: Romulo Yanes Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 bunches leeks (about 8; white and light-green parts only) 1 tablespoon extra-virgin olive oil 2 shallots, thinly sliced 2 tablespoons red-wine vinegar 1 teaspoon sugar 1 teaspoon Dijon mustard Coarse salt and ground pepper 1 hard-cooked large egg
Gallery Leeks Vinaigrette with Hard-Cooked Egg Credit: Romulo Yanes
Recipe Summary Servings: 8
Gallery
Leeks Vinaigrette with Hard-Cooked Egg Credit: Romulo Yanes
Leeks Vinaigrette with Hard-Cooked Egg
Credit: Romulo Yanes
Leeks Vinaigrette with Hard-Cooked Egg
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 bunches leeks (about 8; white and light-green parts only) 1 tablespoon extra-virgin olive oil 2 shallots, thinly sliced 2 tablespoons red-wine vinegar 1 teaspoon sugar 1 teaspoon Dijon mustard Coarse salt and ground pepper 1 hard-cooked large egg
Directions
Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.
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All Reviews for Leeks Vinaigrette with Hard-Cooked Egg
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All Reviews for Leeks Vinaigrette with Hard-Cooked Egg
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
