With our quick-poach method, the leeks melt to tender in only a few minutes. Soft-boiled eggs and a bit of toasted hazelnut complement the shallot vinaigrette and add rich texture.
Poached Leeks with Eggs and Shallot Vinaigrette
Makes 6 to 8 servings
- 6 cups water
- 1 tablespoon kosher salt
- 10 leeks, cleaned and trimmed
- 4 soft-boiled eggs, divided
- Shallot Vinaigrette (recipe follows)
- ¼ cup toasted hazelnuts
- Garnish: chervil
- To a large bowl, add ice water; set aside.
- In a small stockpot, bring 6 cups water and salt to a boil over medium-high heat. Reduce heat to medium-low, and maintain a simmer. Add leeks, and gently simmer for 8 to 10 minutes. Remove pan from heat, and drain. Add leeks to ice water, and let cool completely; drain, and pat leeks dry.
- Finely dice 2 eggs. Cut remaining 2 eggs into quarters.
- Place leeks on a serving platter. Sprinkle with diced eggs, and drizzle with desired amount of Shallot Vinaigrette. Add egg quarters to platter. Sprinkle with hazelnuts. Garnish with chervil, if desired. Serve with remaining Shallot Vinaigrette
Makes about 1 cup
- ¼ cup sherry vinegar
- 3 tablespoons minced shallot
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra-virgin olive oil
- In a small bowl, combine vinegar and shallot. Let shallot sit for at least 15 minutes or up to
- Add mustard and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, slowly drizzle in oil until combined. Cover and refrigerate for at least 2 hours or up to 5 days.
It’s best to let the shallot macerate in the vinegar for as long as possible, up to 1 day, to allow the shallot to soften and give an attention-grabbing flavor and bite to the vinaigrette.