🥬 Leeks vinaigrette

4 servings · prep 10 min · cook 20 min

Ingredients

• 6 leeks
• 2 hard-boiled eggs
• Mustard
• Vinegar, oil
• Shallot, parsley
• Salt, pepper

Method

1. Cook the leek whites in water until tender, drain.
2. Make a mustard-shallot vinaigrette.
3. Dress the warm leeks with vinaigrette.
4. Scatter with crushed hard-boiled eggs and parsley.

Adapted from Alain Passard

Open this recipe in Fogar — shopping list, pantry, weekly menu