Leek Vinaigrette with Eggs & Herbs

makes 4 servings

This has to be one of my favorite ways to eat leeks. When we are in deep winter and the asparagus season seems so far away, this dish just cheers me up. Be very careful to choose slender leeks, no more than 3/4 inch thick.

12 leeks, trimmed, leaving on about 1¼ inches of green
1¾ cups olive oil, plus extra for drizzling
2 Tbsp. Dijon mustard
3 Tbsp. white or red wine vinegar
2 hard-boiled eggs, shelled and coarsely chopped
Handful chopped fresh flat-leaf parsley and chives
Salt and ground black pepper

Preheat the oven to 350°. Put the leeks in an ovenproof dish
with about ½ inch of water, drizzle with olive oil, and season
with salt and pepper. Cover with foil and bake for about 20
minutes, until a knife goes in easily. The leeks should be just
cooked through, but not soft. Remove from the oven, drain off
the water, and let cool.

Meanwhile, make the vinaigrette: Whisk together the mustard,
vinegar, and a pinch of salt and pepper in a bowl. Add the olive
oil and whisk a little more. Taste and adjust the seasoning, if
necessary, and add more oil if the vinegar is too sharp or more
vinegar if the oil is overwhelming.

Transfer the leeks to four individual plates and sprinkle with the
chopped eggs and herbs. Put the vinaigrette in a sauceboat or
drizzle it over the leeks, then serve immediately.

Reprinted with permission from How to Boil an Egg by Rose Carrarini.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.