Poireaux Vinaigrette (Leeks Vinaigrette)

Tender poached leeks dressed in a sharp mustard vinaigrette and showered with chopped egg.

Ingredients

• 8 medium leeks, trimmed and cleaned
• 2 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 2 hard-boiled eggs, finely chopped
• 2 tbsp chopped flat-leaf parsley
• Salt and freshly ground black pepper

Directions

1. Trim the leeks to the pale green and slit them lengthwise, rinsing thoroughly to remove grit.
2. Simmer the leeks in salted water until tender when pierced, about 10 to 12 minutes. Drain well and gently press out excess water, then cool.
3. Whisk the mustard and vinegar together, then whisk in the olive oil to emulsify. Season with salt and pepper.
4. Arrange the leeks on a platter, spoon over the vinaigrette, and scatter with the chopped egg and parsley. Serve cool or at room temperature.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; a simple bistro first course done right.