Equipment
Ingredients
Main Components
- 4 egg
- 500 g leeks, trimmed and cleaned
- 250 g mushrooms, sliced
- 1 garlic, minced
- 1 baguette, sliced
Dressing and Seasoning
- 75 ml olive oil
- 15 ml white wine vinegar
- 5 g mustard
- 5 g salt, to taste
- 2 g black pepper, to taste
Nutrition (per serving)
Method
Place eggs in a saucepan of boiling salted water (100°C/212°F) and cook for 8 minutes.
Drain the eggs and cool them under cold running water, then peel and set aside.
Trim leek tops, discard outer leaves, then slice the white parts into rounds and the green parts into lengthwise strips.
Steam the leek rounds and strips over boiling water (100°C/212°F) for 4 minutes until tender.
Rinse steamed leeks with cold water and squeeze firmly to remove excess moisture.
Heat 15ml (1 tbsp) of olive oil in a frying pan over medium heat, then sauté sliced mushrooms and salt for 5 minutes.
Add minced garlic to the mushrooms and cook for 1 additional minute.
In a small bowl, whisk the remaining 60ml of olive oil with the vinegar and mustard until emulsified.
Cut the eggs into wedges and combine them with the cooled leeks in a bowl, seasoning with salt and pepper.
Pour the dressing over the leek mixture, toss gently, and serve topped with sautéed mushrooms and baguette slices.
Chef's Notes
- For the leeks, ensure they are thoroughly cleaned to remove any grit. Slicing the green parts into strips and the white parts into rounds creates visual appeal and varying textures.
- Don't overcook the leeks; they should be tender but still hold their shape for a pleasant bite. Squeezing out excess moisture is crucial to prevent a watery salad.
- When sautéing mushrooms, allow them to brown properly before adding the garlic to develop a deeper, richer flavor. Overcrowding the pan will steam them instead of sautéing.
- For the vinaigrette, a good quality Dijon mustard will provide a sharper, more complex flavor. Ensure it's well-emulsified for a cohesive dressing.
- This salad is best served chilled, allowing the flavors to meld. The baguette can be lightly toasted for added texture, or served fresh alongside.
Storage
Refrigerator: 24 hours — Store dressing separately if possible; leeks may release water over time.
Reheating: Serve cold or at room temperature.
