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LOCATION: Recipes >> Salad Recipes >> Leek 02

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LEEKS WITH MUSTARD DRESSING

8 slim leeks (about 13 cm long)
1 - 2 tsp Dijon mustard
2 tsp white wine vinegar
1 hard-boiled egg
5 Tbs light olive oil
3 tsp finely chopped parsley
salt and ground pepper to taste

Steam leeks over a saucepan of boiling water until just tender.
Meanwhile, mix together the vinegar and mustard in a bowl. Cut
the egg in half lengthwise and scoop out the yolk into the bowl
and mash thoroughly with the vinegar and mustard using a fork.
Gradually work in the oil to make a smooth sauce, then season to
taste with salt and pepper. Lift leeks out of steamer and place
on several sheets of kitchen paper, then cover the leeks with
several more sheets and pat dry. Transfer leeks to a serving dish
while still warm and spoon over the dressing and leave to cool.
Finely chop the egg white and mix with the chopped parsley. Scatter
over the leeks. Chill in the refrigerator until ready to serve.

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