Warm Leek salad
I was taught to make this leek dish on a cookery course in Provence, many, many years ago. BUT the item is on bistro menus all over France as a starter - so I'm not sure that it's origins are Provencal!
120 ml EVOO
2 tablespons chopped flat leaf parsely
8 slim leeks, take the roots off and only use the white part - about 5/6 inches long, cleaned well
2 teaspoons of Dijon mustard
salt and freshly ground black pepper
1 tablespoon white or red wine vinegar
2 large peeled hard boiled eggs
Slice the leeks in half lengthways and rinse well. Tie the leeks into four bundles with kitchen string. Cook in boiling salted water for about 10 minutes or until just tender.
Meanwhile, using a bowl, stir together the mustard, salt, pepper and vinegar. Cut the eggs into halves lengthways and scoop the yolks into the bowl. Mash them together with a fork then slowly mix in all but one tablespoon of the EVOO until the dressing is smooth.
Drain the leeks well. Remove string. Lay leeks on some kitchen roll and cover with more kitchen roll. Leave a couple of minutes to drain excess moisture. Transfer the leeks whilst still warm to a heated serving dish and pour over the egg yolk dressing. Finely chop the egg whites and sprinkle over the leeks with the parsley and the remaining EVOO. Serve warm or at room temp with warm or toasted wholemeal bread.
I was taught to make this leek dish on a cookery course in Provence, many, many years ago. BUT the item is on bistro menus all over France as a starter - so I'm not sure that it's origins are Provencal!
120 ml EVOO
2 tablespons chopped flat leaf parsely
8 slim leeks, take the roots off and only use the white part - about 5/6 inches long, cleaned well
2 teaspoons of Dijon mustard
salt and freshly ground black pepper
1 tablespoon white or red wine vinegar
2 large peeled hard boiled eggs
Slice the leeks in half lengthways and rinse well. Tie the leeks into four bundles with kitchen string. Cook in boiling salted water for about 10 minutes or until just tender.
Meanwhile, using a bowl, stir together the mustard, salt, pepper and vinegar. Cut the eggs into halves lengthways and scoop the yolks into the bowl. Mash them together with a fork then slowly mix in all but one tablespoon of the EVOO until the dressing is smooth.
Drain the leeks well. Remove string. Lay leeks on some kitchen roll and cover with more kitchen roll. Leave a couple of minutes to drain excess moisture. Transfer the leeks whilst still warm to a heated serving dish and pour over the egg yolk dressing. Finely chop the egg whites and sprinkle over the leeks with the parsley and the remaining EVOO. Serve warm or at room temp with warm or toasted wholemeal bread.
