• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 fine leeks , green parts trimmed to about 2 tbsp Dijon mustard

  2. 4 tbsp warm water

  3. 2 tbsp red or white wine vinegar

  4. 150 ml olive oil

  5. 2 softly hard-boiled eggs , finely chopped

  6. 1 handfuls snipped chives

Instructions Jump to Ingredients ↑

  1. Place the leeks in a steamer basket set over boiling water. Steam them for 7-10 minutes until collapsed and tender.

  2. Leave the leeks to cool, then slice in half lengthways.

  3. Put the mustard, water, vinegar, salt and pepper in a blender and blitz for a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and adjust. You might need a little more water if it is too thick.

  4. Arrange the leeks in a regimented style in a flat dish. Pour over the dressing, then sprinkle over the finely chopped egg and the snipped chives.


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