Leeks vinaigrette with hazelnuts
Leeks vinaigrette topped with hard-boiled eggs and hazelnuts.
Active time25 min
Cooking20 min
Total45 minResting : 10 min
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Ingredients
- 800 g leeks
- 3 eggs
- 50 ml olive oil
- 20 g Dijon mustard
- 40 g hazelnuts
- 25 ml wine vinegar
Preparation
Remove the roots and damaged leaves from the leeks. Slit them lengthways, wash thoroughly, then cut into 10 cm lengths. Cook for 15 to 20 minutes in simmering water until tender. Drain and leave to cool for 10 minutes until warm.
800 g leeks- knife
- saucepan
- colander
While the leeks are cooking, cook the eggs for 9 minutes in another saucepan of boiling water. Cool them under cold water, peel and chop. Roughly chop the hazelnuts.
3 eggs40 g hazelnuts- saucepan
- knife
Mix the mustard and vinegar, then whisk in the oil. Spoon over the warm leeks and scatter over the chopped eggs and hazelnuts.
50 ml olive oil20 g Dijon mustard25 ml wine vinegar- bowl
- whisk
Allergens
- Eggs
- Mustard
- Tree nuts
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