Leek with Hard-Boiled Eggs and Vinaigrette
Prep: 20min
|
Servings: 4
|
Cook: 15min
Leek with hard-boiled eggs and vinaigrette is a recipe featuring fresh ingredients from the onion vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1200 g leek (4 stalks)
- Salt
- 4 eggs
- 1 handful flat-leaf parsley
- 40 g Hazelnuts
- 4 tbsp balsamic vinegar
- 20 ml mild olive oil
- 20 ml walnut oil
- black pepper (ground)
Instructions
-
1.
Wash and trim the leeks, removing the dark green leaves. Cut each stalk into 4-5 equal sections and blanch in boiling salted water for about 7 minutes. Shock in ice water and drain.
-
2.
Hard-boil the eggs for approximately 10 minutes, cool under cold running water, peel and quarter. Wash the parsley, dry by shaking, then chop the leaves. Roughly chop the hazelnuts and toast them in a dry pan.
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3.
Whisk together the vinegar and both oils. Arrange the leeks and eggs on plates, sprinkle with parsley and toasted hazelnuts, and season with salt and pepper.
