Leeks Vinaigrette

This is a classic French dish of leeks bathed in a mustardy dressing, and is particularly delicious with the young spring leeks we've been getting these days. This can be enjoyed as a light entree, but will also work beautifully as a side dish for a special dinner. The most important part of this recipe is blanching the leeks long enough so they are easy to slice through when serving. 

Ingredients:

2 Young Leeks, green tops trimmed off

2 Hard Boiled Eggs, sliced

1 ½ T Mustard de Meaux - Pommery

2 T Red Wine Vinegar

1 T lemon juice

4 T Extra Virgin Olive Oil

Kosher Salt

¼ cup parsley leaves, chopped

1 T oregano leaves, chopped

10 Sicilian Capers, rinsed and chopped

Maldon Salt

Method:

Trim the root of the leeks but keep them intact. Halve each leek lengthwise. Rinse leeks in a bowl by moving them around in water and getting in between the layers to remove any dirt. Fill a pot large enough to fit leeks in with water and bring to a boil. Season water with some salt and drop the leeks in. Bring the pot down to a strong simmer and allow leeks to cook for about 8 minutes. When leeks are very tender, remove them from the pot and drain, cut side down, in a perforated bowl or tray until they are dry. Meanwhile, mix mustard, red wine vinegar, lemon juice, and extra virgin olive oil together in a small bowl. Season with salt and set aside. Place leeks on a plate with the sliced eggs and top with herbs and capers. Spoon dressing over everything and add some flaky Maldon salt. Drizzle some extra virgin olive oil.