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Leeks Vinaigrette with Hard-Cooked Egg

Finely grated egg makes a confetti-like topping for this pretty dish.

  • servings: 8
Photography: Romulo Yanes

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Ingredients

  • 3 bunches leeks (about 8; white and light-green parts only)
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 1 hard-cooked large egg

Directions

  1. Step 1

    Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.

  2. Step 2

    Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.

Source
Everyday Food, April 2012

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