Leek with Vinaigrette

Ingredients

• 4leeks
• 1boiled egg
• 1 drizzleolive oil
• 1 handfulroasted hazelnuts, chopped
• 5 tbspolive oil
• 2 tbspwhite wine vinegar
• 2 tspDijon mustard
• 1shallot, chopped
• 1 tbspchopped chives
• to tastesalt and pepper

Instructions

1. 1

   Prepare the leeks

   Trim off the hard green parts and cut the leeks into 12 cm lengths, then halve them lengthways. Rinse between the leaves to remove any soil and tie the pieces into bundles.

2. 2

   Char the leeks

   Heat a drizzle of olive oil in a saucepan over high heat. Add the leeks and lightly char them for 1 minute on each side.

3. 3

   Simmer until tender

   Cover the leeks with cold water and add a pinch of salt. Bring to the boil and cook for 12–15 minutes, until tender; drain thoroughly and leave to cool.

4. 4

   Prepare the toppings

   Meanwhile, boil the egg in a pan of water for 9 minutes. Shell it and chop it coarsely, then crush the roasted hazelnuts.

5. 5

   Whisk the vinaigrette

   Whisk the mustard, vinegar and salt together. Keep whisking as you gradually drizzle in the oil, then stir in the shallot and chopped chives.

6. 6

   Assemble and serve

   Arrange the leeks in a dish and drizzle over the vinaigrette. Scatter over the chopped egg and hazelnuts, then serve chilled as a starter.

What are leeks with vinaigrette?

Leeks with vinaigrette are a familiar French bistro starter: cooked leeks are cooled and dressed with a tangy sauce. This version adds chopped egg, often called egg mimosa, and hazelnuts for extra richness and crunch.

The recipe keeps the flavour of the leeks at the centre, while mustard and vinegar give the dressing a bright contrast. Charring the leeks briefly before simmering adds another layer of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 276 calories, 4g protein, 12g carbs, 25g fat.

The leeks provide most of the carbohydrates, while the olive oil and hazelnuts contribute much of the fat; the egg adds some protein. To balance the plate, serve a modest portion as a starter before a meal with a more substantial source of protein.

Choosing and preparing the leeks

Trimmed greens: remove the hard green parts as directed, but rinse carefully between the layers of each leek half. Soil can cling deep between the leaves.

Even pieces: cut the leeks into 12 cm lengths so they fit neatly in the pan and are easy to arrange for serving. Tie them into bundles before cooking.

Why char before simmering?

Brief browning: a minute on each side gives the leeks a little colour before they cook through in water. Keep the pan hot and watch closely so the surfaces char lightly rather than burn.

Gentle finish: the water simmers the leeks until tender after the initial browning. Drain them well so excess water does not dilute the vinaigrette.

Getting the vinaigrette right

Start with the sharp ingredients: whisk the mustard, vinegar and salt first to combine them. Add the olive oil gradually while whisking to make a cohesive dressing.

Fresh additions: stir in the chopped shallot and chives once the oil is incorporated. The shallot brings a savoury bite, while the chives add a mild onion flavour.

Egg and hazelnut topping

Coarse egg: chop the boiled egg rather than mashing it completely, so its pieces remain visible over the leeks. The recipe calls for a 9-minute boil.

Nutty crunch: crush the roasted hazelnuts before scattering them on top. This helps distribute their toasted flavour across the dish.

Serving the dish

Chilled leeks: let the drained leeks cool before dressing and serving, as the recipe intends. A shallow serving dish makes it easy to spread the vinaigrette and toppings evenly.

As a starter: serve on its own or alongside bread and a simple main course. Add the egg and hazelnuts just before serving to keep their texture distinct.

Recipe notes & tips

• Rinse between every layer of the halved leeks to remove trapped soil.
• Tie the leek pieces into bundles so they are easier to handle in the pan.
• Keep the initial charring brief and turn the leeks after 1 minute.
• Drain the cooked leeks thoroughly before leaving them to cool.
• Whisk the oil in gradually for a more cohesive vinaigrette.
• Add the egg and hazelnuts shortly before serving for the best contrast in texture.

Variations

• Extra herbs: add more chopped chives to the vinaigrette for a stronger fresh-herb flavour.
• Coarser mustard: use a wholegrain mustard in place of Dijon for a more textured dressing.
• Citrus note: replace some of the vinegar with lemon juice for a brighter, less wine-like tang.
• Different nuts: use chopped toasted walnuts instead of hazelnuts for a different crunch.
• More pepper: finish with extra freshly ground pepper for a sharper seasoning.

Common mistakes to avoid

• Skipping the rinse: soil can remain between the leaves, so wash each leek half thoroughly.
• Over-charring: the leeks need only 1 minute per side for light colour; turn them promptly.
• Overcooking: start checking at 12 minutes and stop once the leeks are tender.
• Watery dressing: drain the leeks well so residual cooking water does not thin the vinaigrette.
• Adding oil too quickly: drizzle it in while whisking to help the dressing come together.
• Serving warm: allow the leeks to cool before assembling this chilled starter.

How to store

Store the leeks and vinaigrette covered in the fridge for up to 2 days. Keep the egg and hazelnut topping separate if possible, then assemble before serving; this dish is served chilled rather than reheated.

Frequently asked questions