LEEKS VINAIGRETTE WITH SIEVED EGG
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
Provided by Gabrielle Hamilton
Categories dinner
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice off the tangled root end and the thick, woody dark green top of each leek at the approximate same length. Wash the leeks vigorously under slow-running cold water, using your hands and fingers to scrape away insistent dirt and sand. Arrange them on a cutting board, and in one confident move, stab the tip of a sharp chef's knife into the leek 1/2 inch from the root end, and run it the rest of the length to the green top, in essence cleaving the leek starting from the white pale root, making two legs and a crotch, where only one thick column was to start. Back at the sink, wash again and again, keeping the leeks intact, but removing every single last grain of sand.
- Place the leeks in a shallow heatproof dish large enough to hold all of them snugly in a single layer. Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river's edge. Season with salt, and scatter with the black peppercorns. Cover with parchment, being sure that the parchment is tucked in around all the edges of your casserole dish. Add a few spoonfuls of water evenly on top of the parchment - allowing the weight of the water to help hold down the parchment, which will start to dome from heat and condensation once the cooking starts. Bring the water to a gentle simmer, and hold it there until the leeks are tender without being mushy, with no raw, crunchy quality at all. The color will be drab on the exterior and still attractive halcyon at the centers. This may take 10 minutes, or even 20; you have to watch them.
- Remove the leeks from the water with a slotted spoon, and transfer to a clean rack, draining all of their cooking water. Once they have cooled completely, remove the outermost papery, inedible layers of the leek to reveal the tender interiors. Also pick out any black peppercorns that may be clinging inside the layers. Cut into quarters on a bias, and arrange attractively on a serving platter.
- For the vinaigrette, place the grated garlic, mustard and red wine vinegar in bowl. Add in a pinch of kosher salt and a few cracks of black pepper. Whisk in the olive oil. Season to taste with salt and pepper.
- To assemble, dress the leeks generously with the vinaigrette. Push the egg whites through a fine-mesh sieve, followed by the yolks, over the leeks - exploiting the color contrast. Scatter with chopped parsley. And finish with a solid few grinds of black pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 4 grams, TransFat 0 grams
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Cory Fallis
[email protected]Overall, this was a great dish that I would definitely make again.
Xxxnatashian Xxtentacion
[email protected]This dish was a bit too salty for my taste.
Bentsi Johnson
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to show off fresh, seasonal vegetables.
Md Nasirul Houk Nasirul
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special. The leeks and sieved egg are a classic combination, and the vinaigrette dressing adds a touch of elegance.
Osman Jaspa
[email protected]The leeks were a bit too strong for my taste, but the vinaigrette dressing was really good.
Season Change
[email protected]This dish was a great way to use up some leftover leeks. It was quick and easy to make, and it tasted great.
Kamara Sallieu
[email protected]I'm not sure what went wrong, but my leeks turned out mushy. Maybe I cooked them for too long.
Jack sharks
[email protected]This dish was absolutely delicious! The leeks were so tender and flavorful, and the vinaigrette dressing was the perfect complement. I will definitely be making this again.
Akyaa Joyce Darkwa
[email protected]The leeks were a bit tough, but the vinaigrette dressing was really good.
Wyatt Laxton
[email protected]I loved the simplicity of this dish. It's perfect for a weeknight meal when you don't have a lot of time to cook. And it's healthy too!
Mereseini Tuitoga
[email protected]This dish was a bit too bland for my taste. I think it could have used some more herbs or spices.
Frank Dagyare
[email protected]I'm not a huge fan of leeks, but I decided to give this recipe a try anyway. I'm glad I did! The leeks were cooked perfectly and the vinaigrette dressing was delicious. I'll definitely be making this again.
Mike Hocks
[email protected]This dish was a hit at my dinner party. Everyone loved the unique combination of flavors and textures. I'll definitely be adding this to my regular rotation of recipes.
Destine Messer
[email protected]The leek vinaigrette was delicious, but the sieved egg was a bit too runny for my taste. Next time, I'll try using a harder-boiled egg.
Ronnie morulane
[email protected]I was pleasantly surprised by how easy this dish was to make. It came together in under 30 minutes, and the results were impressive. The leeks and sieved egg were a great combination, and the vinaigrette dressing really brought it all together. I'll
Md kawssr
[email protected]This leek vinaigrette with sieved egg was a delightful dish! The leeks were perfectly cooked, tender yet slightly crunchy, and the vinaigrette dressing was tangy and flavorful. The sieved egg added a creamy richness that balanced out the acidity of t