Steamed leeks with vinaigrette
Leeks steamed instead of boiled, served warm with mustard vinaigrette and chopped hard-boiled eggs.
Active time20 min
CookingNot specified
Total45 min
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Ingredients
- 800 g leeks
- 2 eggs
- 40 ml olive oil
- 15 g Dijon mustard
- 20 ml wine vinegar
Preparation
Remove the roots and damaged leaves. Slit the leeks lengthways, wash between the leaves and cut into lengths.
800 g leeks- knife
- chopping board
Put the leeks in a steamer basket over a pan of simmering water. Cover and steam for 20 to 25 minutes until tender. In another pan, boil the eggs for 9 minutes. Cool and peel the eggs; leave the leeks to drain.
2 eggs- steamer basket
- saucepan
- lid
- second saucepan
- colander
While the leeks and eggs are cooking, whisk together the mustard, vinegar and oil. Spoon the vinaigrette over the warm leeks and scatter over the chopped hard-boiled eggs.
40 ml olive oil15 g Dijon mustard20 ml wine vinegar- bowl
- whisk
- knife
Allergens
- Eggs
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration