Inspired by a wonderful evening at Chez Marcel in Paris where I ate a version of this recipe, I decided to make it at home this weekend.
An easy, seasonal starter or light lunch. Serve with crusty bread and a glass of dry white wine.
For 4 people you’ll need
One leek per person (choose slim ones)
1 egg per person
The juice of half a lemon
A teaspoon of grainy or normal mustard (err on the side of milder mustards here)
Olive oil/neutral oil (around 4/5 tablespoons)
A teaspoon of mayonnaise
Salt & pepper
A little water to thin the dressing
Chives to garnish
Method:
Wash and trim the leeks removing the outside layer and cut into even sized batons. Steam them gently for around 20 minutes until tender (you can cook them in boiling water too but they will need plenty of time to drain. Steaming avoids them being wet).
While the leeks are steaming cook your eggs. Bring a pan of water to the boil, gently lower in your eggs and cook for 9 minutes. Remove, cover with cold water, bash to break the shell to stop them overcooking.
Squeeze the juice from your half lemon into a bowl, add the mustard, salt and pepper and whisk to mix. Then add your oil and continue whisking until you have a lovely smooth emulsion. Add the teaspoon of mayonnaise and a little water to thin it to a pouring consistency then set aside.
When the leeks are tender it’s time to dress the plate.
Place your leeks on the plate, sprinkle the egg coarsely chopped over the top and then drizzle with a generous amount of the vinaigrette.
Scatter over some finely chopped chives et voila! That’s it.
Bon appetit!
