© Eve Cardi
The most elegant of the spring vegetables, the humble leek is as versatile as it is delicious.
Below, we’re treating you to a guide to one of the five creative leek dish recipes that chef and food stylist Eve Cardi contributed for our March/April 21 issue. Leek Vinaigrette With Poached Egg is light, fresh and easy — perfect as a first course for a dinner party (or enjoyed solo!)!
For four more fun leek recipes, get your copy of our March/Apr 21 issue, in digital or print!
- 6-8 leeks
- 4 large eggs, preferably organic
- 2 tbsp (30 g) Dijon mustard
- ½ cup (120 ml) white wine vinegar with shallots + 1 tbsp (15 ml), for cooking the eggs
- ½ cup (120 ml) olive oil
- 1 half bunch of chervil, parsley or chives (or a mixture)
- Salt & pepper (or pink peppercorn)
Slice off the dark green ends of the leeks (you can save for another use, such as a soup). Cut the leeks into 2 or 3 pieces, according to their length.
Rinse under cold water to clean, then boil for 8 minutes. Drain and plunge them into iced water. Drain again, pressing them between your fingers to remove excess water.
Poach the eggs for 4 minutes in a pan filled with simmering water and a tablespoon of vinegar. Remove the eggs from the water and pat them dry gently. Set aside on a plate.
Prepare the vinaigrette by mixing the mustard with the vinegar, olive oil, salt and pepper.
Arrange the leeks on serving dishes and drizzle with vinaigrette. Place a poached egg on top and sprinkle with the chopped herbs.