Poireaux Vinaigrette – Leeks in Mustard Vinaigrette

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Trim 4 leeks, halve them lengthways and cook in boiling salted water for 12 minutes until tender, then drain. Hard-boil 1 egg for 8 minutes.

   12:008:00
2. 2

   For the vinaigrette, whisk 1 tsp Dijon mustard with 1 tbsp white wine vinegar, 2 tbsp olive oil, salt and pepper, then stir in 1 finely chopped shallot.

3. 3

   Arrange the lukewarm leeks on two plates and pour over the vinaigrette.

4. 4

   Finely chop the egg, scatter it over the top and sprinkle with half a bunch of chopped parsley.