Leeks with Egg and Lemon Anchovy Vinaigrette

By • January 8, 2013 • 0 Comments



Author Notes: I grew up eating leeks vinaigrette. It is a common dish in Morocco, one of the positive effects of French colonization, I guess. My mother served it with oeufs mimosa (grated hard-boiled egg) and good olive oil-packed canned tuna. In this recipe, I integrated fish and eggs in the dressing inspired by chef Geoffrey Zakarian’s caesar salad recipe.Silly Apron

Serves 2

Leeks Preparation

  • 2 young leeks
  • 1 teaspoon salt
  • 1 tablespoon chopped parsley
  • 1 small wedge of Parmesan cheese

Dressing

  • 1 clove garlic
  • 1/2 teaspoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 anchovy fillets
  • 1 pasteurized egg yolks
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon honey
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Kosher salt
  1. Cut off the leeks root core and the green part, and keep only the white and 1 inch of the pale green top. The leeks should be the same length. Remove the outer layer and rinse in cold water.
  2. Assemble the 2 pieces of leeks together and tide them with a kitchen string securing it in 2 places.
  3. Bring a pot with water to a boil over high heat. Put in the leeks and the salt. The water should cover the leeks. Let boil for 15 minutes. Gently remove the leeks from the water and place them on a plate.
  4. When cool enough to handle, snip the strings but keep the leeks together. Then with a good knife, slice the leeks in half, then quarters. Follow the pattern until you get to 1 inch slice.
  5. To make the vinaigrette, put all the dressing ingredients in a food processor and blend well until you get a smooth paste.
  6. With a spoon, drizzle some vinaigrette onto a serving plate. Delicately, place the slices of leeks on the top of the sauce. Season with Kosher salt and fresh cracked pepper, shaved parmesan, lemon zests, and parsley. Bon appetit!

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