Leeks with vinaigrette

A bistro entrance

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You need: (for 2 people)

• 2 leeks
• 1 egg
• 1 shallot
• 3 tablespoons of olive oil
• 2 tablespoons orange wine vinegar
• Salt & Pepper

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1. Cook the egg for 9 minutes in a pan of boiling salted water.
2. In a pressure cooker or steam the cleaned leeks for about 15 minutes.
3. Meanwhile, cut the shallot into small pieces.
4. Mix the oil and the orange wine vinegar. Then add the crushed egg yolk and the shallot.
5. Then add the egg white cut into pieces.
6. Put a leek on each plate and cover with the dressing.

Tip: This recipe can also be created with blackcurrant and timut balsamic or tarragon vinegar.

Don’t have orange wine vinegar? Find it in our shop