Classic Leek Salad

Name: Classic Leek Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 leeks, trimmed; 2 tsp Dijon mustard; 2 tbsp red wine vinegar; 2 tbsp shallot, minced; 1/4 cup extra virgin olive oil; 2 hard-boiled eggs, finely chopped; 2 tbsp fresh chives, chopped; 1/2 tsp kosher salt; 1/4 tsp black pepper, ground

Tender poached leeks served warm with a tangy Dijon vinaigrette, chopped eggs, and fresh chives.

30 minEasyServes 4180 cal/serving

FrenchSaladStovetopVegetarianMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 leeks, trimmed
2 tsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp shallot, minced
1/4 cup extra virgin olive oil
2 hard-boiled eggs, finely chopped
2 tbsp fresh chives, chopped
1/2 tsp kosher salt
1/4 tsp black pepper, ground

Instructions

1

Bring a large pot of salted water to a boil.
2

Lower 4 trimmed leeks into boiling water and cook for 12 to 15 minutes until tender when pierced with a knife.
3

Whisk 2 tsp Dijon mustard, 2 tbsp red wine vinegar, 2 tbsp minced shallot, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper in a bowl.
4

Slowly drizzle in 1/4 cup extra virgin olive oil while whisking continuously until emulsified.
5

Drain leeks thoroughly and pat dry with paper towels.
6

Arrange warm leeks on a platter, pour vinaigrette over them, and top with 2 finely chopped hard-boiled eggs and 2 tbsp chopped fresh chives.

Questions

How long does Classic Leek Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Classic Leek Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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