Classic Leeks Vinaigrette

Ingredients

• 8 small leeks, about 1 pound
• Salt and pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 2 teaspoons capers
• 8 to 12 cornichons
• 12 olives, such as niçoise, oil-cured black or green picholine
• 2 hard-cooked eggs, halved lengthwise

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    215 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 93 milligrams cholesterol; 241 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
2. Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
3. Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
4. Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.

About 30 minutes