Salad with leeks, eggs is simple, satisfying
French bistro salads are legendary, and for good reason. They celebrate the ingredients, are dressed well in advance and are served at room temperature.
In a favorite Parisian cafe, I might find finely shredded carrots tossed with olive oil and parsley, called carottes rapees, or a similarly simple pea salad with fresh mint. Yet, leeks in a bright vinaigrette win me over every time — gentle and sweet, without a soupcon of harshness.
Early-season leeks are my favorite of all the alliums. I love them raw, when they are mild and tender; crisped up for a frizzled topping; and wilted slowly in butter for a creamy, gentle undercurrent in potato soup.
In the accompanying recipe, they are steamed and sauced with a bright, mustardy vinaigrette, then paired with wobbly-yolked eggs. Just luscious and easy. And, as with so many things French, a mere handful of
ingredients make a dazzling addition to any meal.
Take this dish to a holiday meal or a casual lunch — any celebration of spring will do.
LEEKS VINAIGRETTE WITH EGG
Makes 8 servings
Of the handful of classic French salads, leeks vinaigrette is a shining star.
It's often served with grated hard-cooked eggs on top, but this version offers a mediumcooked egg instead; here, the softer yolk blends with the vinaigrette for a creamy dressing.
Make ahead: The leeks may be steamed, thoroughly cooled, wrapped and refrigerated up to 1 day in advance. The eggs may be cooked and refrigerated up to 2 days in advance. The vinaigrette can be refrigerated for up to 1 week. The salad can be composed up to 1 hour in advance. Leeks vinaigrette with egg
8 medium-size young
leeks of equal size
4 large eggs
1 tablespoon minced shallot 2 tablespoons white wine
vinegar
½ teaspoon salt
¼ cup plus 2 tablespoons
extra-virgin olive oil ½ teaspoon Dijon mustard ¼ teaspoon freshly ground black pepper
Fill a large bowl or container with cool water and ice cubes. Discard the leeks' tough darkgreen tops and stringy root ends. Cut each leek lengthwise in half. Place the halved leeks in the ice-water bath; let them sit for 15 minutes or so, then carefully lift them out without disturbing any dislodged grit.
Place a steamer basket in a large pot. Fill until the water is hovering just below the steamer. Bring the water to a boil over high heat and add the leeks. Cover and steam for 12 to 15 minutes, until fork-tender. They will retain their bright color and will not be entirely wilted. Be careful not to overcook them.
Use tongs to transfer the leeks to a rimmed baking sheet to cool.
Fill a bowl with fresh, cool water and ice cubes. Boil a saucepan of water that's deep and wide enough to hold the eggs in a single layer. Use a slotted spoon to lower the eggs into the water, cover and set a timer for 6 minutes. When the time's up, drain the eggs and transfer them to the ice-water bath. Peel them right in the icewater bath as soon as you can (for easy peeling).
Combine the shallot, vinegar and salt in a small lidded jar. Let this mixture sit for about 5 minutes. (This will reduce the sharpness of the shallot.) then add the oil, mustard and pepper. Seal and shake vigorously to form an emulsified vinaigrette.
To serve, arrange the leeks on a platter. Cut the eggs lengthwise in half; the yolks should be slightly runny. Place the halved eggs around the leeks.
Drizzle the vinaigrette over the leeks and eggs just before serving.
PER SERVING: 210 calories,
5 g protein, 21 g carbohydrates, 3 g fiber, 6 g sugar, 13 g fat
(3 g saturated), 95 mg cholesterol, 220 mg sodium