A variation on the classic leek vinaigrette, with an Asian-style hard-boiled egg sauce.
I advise you to use the white part of the leeks, which melts better and is less stringy.
The key to success lies in cooking the leeks: they should remain whole, but melt in the mouth.
For a finishing touch, sprinkle with fresh herbs, salad leaves of your choice or homemade seasonal pickles.
A final tip: this leek salad is delicious served warm or at room temperature. It can be prepared in advance and stored in the fridge until ready to serve.
- Chef Julian
| Portions | Preparation time |
| 2 | 40min. |
Ingredients
| 6 |
Leek whites
|
| 1 | Lemongrass stick (optional) |
| 4 |
Eggs
|
| 1 | Onion red |
| 2 tbsp |
Wasabi
|
| 5 tbsp | Sesame oil |
| 5 tbsp | Rice vinegar |
| 2 tbsp | Soy sauce |
| 1 | Small bunch of coriander |
| 2 tbsp | Toasted sesame seeds |
| 1/2 | Lime |
Instructions
Step 1/5
Prepare the leeks: wash them thoroughly and remove the first skin, taking care to remove all traces of soil.
Cut into 10cm sections.
Step 2/5
In a large frying pan, heat a drizzle of olive oil over medium heat.
Add the leek chunks and the crushed lemongrass stick.
Cook until lightly browned.
Step 3/5
Meanwhile, cook the eggs in a pan of boiling water for about 9 minutes.
Once cooked, cool them under cold running water, then shell and coarsely crush them.
Step 4/5
In a large mixing bowl, combine the crushed hard-boiled eggs, theOnion wasabi, sesame oil, rice vinegar, salt and pepper. Soy saucechopped fresh coriander, sesame seeds and lime juice and zest.
Step 5/5
Season the cooked leek sections with Salt and pepper.
Arrange the leeks on a serving plate and drizzle generously with the hard-boiled egg vinaigrette.
And there you go, telling us all about it!
Enjoy!