Savoury recipe - Asian-style leek vinaigrette

A variation on the classic leek vinaigrette, with an Asian-style hard-boiled egg sauce.

I recommend using the white part of the leek, which melts more easily 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 40 min

 

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 sauce, chopped 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!

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