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Poireaux Vinaigrette
Print Recipe
Prep Time
20
minutes
mins
Course
Starter
Cuisine
Europäisch
Servings
4
Ingredients
For the leek:
4
small to mid-size leeks
salt and pepper
For the vinaigrette:
6
tbsp
olive oil
3
tbsp
white wine vinegar
2
teaspoons
of mustard
2
eggs
cooked
2
shallots
5-6
gherkins
2
teaspoons
of capers
salt and pepper
Instructions
Leek preparation:
Steam the washed and cut leeks, using a steamer basket, for 10 minutes, or just until soft.
Vinaigrette:
Halve the eggs and separate the yolks from the whites. Dice the egg white into small pieces and press the egg yolk through a fine sieve.
Cut the shallots, gherkins and capers into small pieces.
Mix the olive oil, white wine vinegar, mustard and the egg yolks into a homogeneous mixture.
Add the egg white, shallots, gherkins and capers to the vinaigrette (if you wish, put some of these aside for the garnish)
Season the vinaigrette with salt and pepper
Serving:
Arrange the leek, which should still be lukewarm, on a serving platter
Pour the vinaigrette on top
If desired, garnish with the bits that you set aside as mentioned above
Bon appetit!
Keyword
gherkins, leek, seasonal, starters, vinaigrette, white wine vinegar