Leek Salad by Jamie's Recipe

Ingredients

• Leek 8 pieces
• Chicken Egg 4 pieces
• Dill 1 bunch
• Scallions 1 bunch
• Pasilla Pepper 1 tablespoon
• Apple Cider Vinegar 2 spoons
• Dijon Mustard 1 tablespoon
• Dijon Mustard ½ spoons
• Olive Oil 6 teaspoons
• Onion 1 head

Step-by-Step Guide

Step 1

Separate the white part of the leek (the green part is not needed, so store it in the refrigerator — it can be added to soup later), cut it in half, and rinse thoroughly.

Step 2

Steam the leeks for 12–15 minutes until they are tender and easily pierced with a sharp knife.

Step 3

Use a slotted spoon to remove and place on a rack or in a colander to drain any excess liquid. Cut each leek half lengthwise in half again.

Step 4

Boil the eggs hard, peel them, separate the yolks from the whites, and pass the yolks through a sieve. Finely chop the whites.

Step 5

Finely chop the dill (only the tender sprigs) and also finely chop the green onions.

Step 6

Mix the egg whites, yolks, herbs, and pink pepper.

Step 7

In a separate bowl, whisk together vinegar, mustard, olive oil, and salt.

Step 8

Arrange the leek on a serving plate, sprinkle with the egg mixture and finely chopped onion, drizzle with sauce, and serve.