Leeks Vinaigrette with Mimosa



Nice appetizer or light lunch. The younger the leeks you can find the better.

Leeks Vinaigrette with Mimosa


3 leeks

½ tsp. Dijon mustard

1 Tbsp. red wine vinegar

3 Tbsp. olive oil

1 hard-boiled egg


Cut the top of the leek leaving only white and the palest green part. Carefully cut of whiskers, but don’t cut too much into the root. Split the leeks down the center just until the root leaving to keep the leek together and rinse out dirt from leek. Boil water with a bit of salt and add leeks, and cook for 15 minutes until soft. Whisk together mustard, vinegar, oil, salt and pepper to make vinaigrette. Lift leeks from water and pat with paper towels to try to remove as much water as possible. Serve leeks with vinaigrette and grate the egg on top.


Inspired by Around My French Table


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s