Leeks with vinaigrette
- 1 egg yolk
- 1 French shallot, thinly sliced
- 15 ml (1 tbsp) Dijon mustard
- 30 ml (2 tbsp) red wine vinegar
- 250 ml (1 cup) vegetable oil
- Salt and freshly ground black pepper
- 8 medium leeks
- 30 ml (2 tsp) capers, coarsely chopped
- 30 ml (2 tsp) Italian parsley, chopped
- 2 hard-boiled eggs, thinly sliced
- In a large bowl, mix together the egg yolk, shallot, mustard and vinegar.
- With a whisk, stir well.
- Add the oil slowly while whisking continuously to emulsify.
- Season with salt and pepper.
- Set aside in the refrigerator.
- Remove the green part from each leek (keep in the freezer to make broth, for example).
- Remove the root and score the white part with a cross-shaped incision, starting at 2 to 3 cm (1 in.) from the base.
- Wash the leeks thoroughly in cold water.
- Place a steamer basket on the bottom of a Dutch oven.
- Add water up to the base of the basket.
- Cover and bring to a boil.
- Steam the leeks for about 15 minutes or until tender.
- Remove and let cool.
- Place the warm or cold leeks on serving plates. Top with vinaigrette.
- Garnish with capers, parsley and hard-boiled eggs.
Note: If possible, prepare the vinaigrette the day before. This will allow the shallot to render all its flavour. Otherwise, refrigerate for at least 1 hour, whisking a few times.