Leeks Vinaigrette

Ingredients for Leeks Vinaigrette

• 6 medium leeks (about 1.1kg)

• 45ml extra-virgin olive oil, divided

• 1 tablespoon unsalted butter

• 1/2 teaspoons kosher salt and freshly ground black pepper

• 60ml dry white wine

• 240ml low-salt chicken stock

• 5 sprigs thyme

• 2 tablespoons chopped flat-leaf parsley, divided

• 1 tablespoon coarse-grained Dijon mustard

• 1 tablespoon white wine vinegar

• 2 hard-boiled eggs, whites and yolks separated and chopped

How to make Leeks Vinaigrette

Heat oven to 218°C. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.

Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3-4 minutes. Add 240ml water, chicken stock, thyme, and 1/2 teaspoons salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.

Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.

Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.