Leek vinaigrette topped with finely chopped hard-boiled eggs
Preparation 15 minutes
2 leeks | 3 eggs | 1 bunch of chives | 1 tablespoon wholegrain mustard | vinegar | salt | pepper | 150 ml of a neutral oil (such as sunflower or grapeseed) | 1 red onion | 1 lemon
1Cook the leeks until tender in a pot of boiling, salted water. Remove the leeks and set them aside to cool.
2To make hard-boiled eggs, cook 2 eggs for 12 minutes in a pot of boiling water.
3Make the mayonnaise: mix the egg yolk from the remaining egg with the mustard and vinegar and salt and pepper to taste. Beat constantly; gradually add the neutral oil until mayonnaise forms. Juice the lemon into another bowl.4Make the onion pickle: thinly slice the onions and cook them until softened and lightly browned in a frying pan with a bit of oil. Remove the onions from the heat and add the lemon juice. Allow the onions to marinate for about 10 minutes.5Finely chop the hard-boiled eggs with a knife. Finely chop the chives and mix them with the hard-boiled eggs.6Cut the two leeks in half lengthwise. Then cut the halves in two to end up with eight identical pieces. Cook the sliced leeks in a frying pan until golden, about 5 minutes.7Assemble the plates: place two slices of leek in the centre of each plate. Top the leeks with mayonnaise and sprinkle with finely chopped hard-boiled egg. Serve warm.