Leeks vinaigrette with eggs mimosa, capers and black olives

Leeks vinaigrette with eggs mimosa, capers and black olives

By
From
A Year In My Kitchen
Serves
4

A timeless classic, leeks vinaigrette makes a lovely starter. I’ve added eggs mimosa (so-called because they resemble the flower), and capers and olives for sharpness and depth. Sourdough breadcrumbs can also add a delightful textural contrast, or you might prefer to serve some good, crusty, open-textured white bread on the side. Choose small, firm leeks with a good proportion of white flesh. Dress while still warm, as this encourages them to soak up the flavour of the vinaigrette.

Ingredients

Quantity Ingredient
20-24 trimmed young leeks, well washed
200ml verjuice
300ml water
8 whole black peppercorns
4 thyme sprigs
3 bay leaves

Vinaigrette

Quantity Ingredient
1 1/2 teaspoons dijon mustard
1 tablespoon cream
sea salt
freshly ground black pepper
1 1/2 tablespoons red wine vinegar
80ml extra virgin olive oil

To finish

Quantity Ingredient
2 organic free-range eggs, hard-boiled
1 tablespoon capers preserved in salt, well rinsed in tepid water
handful black olives
small bunch curly parsley, stalks removed and very finely chopped

Method

  1. Check that the leeks are thoroughly clean (they can hold dirt all the way down to the stem). Pour the verjuice and water into a pan (large enough to hold all the leeks) and add the peppercorns, thyme and bay leaves. Place over a medium heat and bring to a gentle boil, then add the leeks. Turn down the heat slightly and simmer gently for 8–10 minutes, or until tender. Meanwhile, make the dressing.
  2. For the vinaigrette, put the mustard and cream into a small bowl, add a little salt and pepper and whisk together. Add the wine vinegar and stir to combine. Now, slowly add the olive oil in a thin steady stream, whisking constantly to emulsify. Set aside for 5 minutes or so, to allow the flavours to get to know each other.
  3. Meanwhile, peel the hard-boiled eggs and grate on the finest holes of your grater – they should have a very light texture.
  4. As soon as the leeks are cooked, remove them from the pan and drain on kitchen paper. Lay them neatly on top of each other on warm plates and spoon over half of the vinaigrette. Scatter the grated eggs, capers and olives randomly on top. Drizzle over the last of the vinaigrette, dust with pepper and sprinkle with chopped parsley to serve.
Tags:
seasonal
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