Leeks Vinaigrette with Hard-Cooked Egg

Photo: Romulo Yanes

Finely grated egg makes a confetti-like topping for this pretty dish. Serve it with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.


  • 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


  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. 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.

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