Leek vinaigrette with grated egg and capers

Leek vinaigrette with grated egg and capers

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Serve warm or at room temperature. This dressing will also work well with cooked asparagus. I keep salted capers in my fridge, covering the required amount with cold water and desalinating them before use – they are more pungent in flavour, but pickled capers are fine to use and will give a more acerbic blast to this dish.

Ingredients

Quantity Ingredient
20 small trimmed young leeks, well washed
1 tablespoon whole black peppercorns
a small bunch fresh thyme
2 garlic cloves, peeled and lightly bashed
3 bay leaves

For the dressing

Quantity Ingredient
2 teaspoons dijon mustard
1 tablespoon white wine vinegar or cider vinegar
2 tablespoons creme fraiche
salt
freshly ground black pepper
2 tablespoons olive oil
3 tablespoons neutral oil
2 eggs, hard-boiled
a small bunch fresh parsley, dill or tarragon, stalks removed and finely chopped
1 tablespoon capers, rinsed and drained if salted

Method

  1. Check that the leeks are thoroughly clean.
  2. Cook the leeks in plenty of salted boiling water with the peppercorns, thyme, garlic and bay leaves for 8–10 minutes, or until tender. Remove from the pan and drain well, then lay the leeks out to drain completely on a clean tea towel. Discard the aromatics.
  3. Put the mustard, vinegar and crème fraîche into a small bowl, add a little salt and pepper to taste and whisk together. Whisk in the oils in a thin stream to emulsify.
  4. Lay the cooked warm leeks on a large plate and spoon over half the dressing. Grate over the hard-boiled eggs using a cheese grater, add the herbs and capers and drizzle over the remaining dressing to serve.
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