Puerros con vinagreta

Ingredientes

• 4 leeks
• 1 egg (boiled)
• 1 drizzle of olive oil
• 1 handful hazelnuts (roasted, chopped)
• 5 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 shallot (chopped)
• 1 tbsp chopped chives
• Salt and pepper

Preparación

1. 1

   Remove the hard, green part of the leeks. Cut into 4-5 inches (12 cm) lengths and halve lengthways. Rinse well between leaves to remove soil. Tie into bundles.

2. 2

   Pour a drizzle of olive oil into a saucepan and heat over high heat. Place the leeks in the pan and lightly char on each side for 1 min.

3. 3

   Cover with cold water, add a pinch of salt, bring to the boil and cook for 12-15 minutes, until tender. Drain well and leave to cool.

4. 4

   Meanwhile, cook the egg in a pan of boiling water for 9 minutes. Shell the eggs, chop coarsely and crush the roasted hazelnuts.

5. 5

   For the vinaigrette, whisk together the mustard, vinegar and salt, then drizzle in the oil while continuing to whisk. Add the shallot and chopped chives.

6. 6

   Arrange leeks in a dish, drizzle with vinaigrette and sprinkle with egg mimosa and hazelnuts. Serve chilled as a starter.