Leeks Vinaigrette

Name: Leeks Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: sea salt; 1 heaped teaspoon Dijon mustard; 125 ml extra virgin olive oil; about ½ iceberg lettuce, core removed, washed and spin-dried, finely shredded; ½ cup finely chopped curly-leaf parsley; 3 eggs, at fridge temperature; 30-40 ml tarragon vinegar or white-wine vinegar; sea salt and freshly ground black pepper; 12-18 thin leeks, trimmed of all but a trace of the green tops

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

My take on this classic dish is probably more of an hors d’oeuvre than a salad, since the classic recipe consists of poached leeks dressed with a French vinaigrette. I like this variation as it offers a little crunch against the soft texture of the leeks and is a really easy entrée to prepare. Leeks vinaigrette also makes a lovely accompaniment to poached salmon with anchovy butter. Put a bowl of steamed kipfler or chat potatoes on the table for guests to help themselves for a perfect simpl