Leeks Vinaigrette with Hard-Cooked Egg


  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 1 hard-cooked large egg
  • 3 bunches leeks (about 8; white and light-green parts only)
  • + 1 more ingredients
    • 1 teaspoon sugar

1. Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter. 2. Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and co...

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