Savoury recipe - Asian-style leek vinaigrette

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


Leeks with Asian vinaigrette  


Portions Preparation time
2 40min.



Leek whites
1 Lemongrass stick (optional)
1 Onion red
2 tbsp
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


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!


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