- 3 leeks (2 mL)
- ½ teaspoon Dijon mustard
- 1 tablespoon (15 mL) sherry vinegar
- 2 tablespoons (30 mL) walnut oil
- 1 tablespoon (15 mL) extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 hard-boiled egg, chilled or at room temperature
- 1. Trim leeks and clean. Divide into two piles and tie each with kitchen twine.
- 2. each with kitchen twine. Bring a large pot of salted water to a boil and drop in the leeks. Lower heat so water bubbles steadily but gently and cook 10 to 20 minutes, until leeks can be pierced easily with a knife tip.
- 3. Meanwhile, place the mustard, vinegar and walnut and olive oils in a small jar that has a lid, close the jar and shake to emulsify.
- 4. Season with salt and pepper. Lift the leeks out of the water, snip the twine and pat the leeks dry. If they’re on the thick side, cut them in half lengthwise and, if desired, crosswise into 1-to 2-inch (2.5-to 5-cm) pieces
- 5. Place leeks on a serving platter, pour vinaigrette over and let cool slightly
- 6. Grate the hard-boiled egg over the leeks and serve immediately