Poireaux vinaigrette
Poireaux pochés, vinaigrette à la moutarde et à l'échalote, œuf dur râpé et ciboulette.
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Ingrédients
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Étapes
Boil the eggs
Lower the eggs into boiling water and cook for 9 minutes. Cool them in cold water and peel.
Prepare the leeks
Trim off the roots and the dark green tops, keeping the base so the layers hold together. If the leeks are medium-sized, cut them in half lengthways. Rinse well under running water, fanning the layers to wash out any soil.
Poach the leeks
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Drain well
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Make the vinaigrette
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Dress and serve
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Boil the eggs
Lower the eggs into boiling water and cook for 9 minutes. Cool them in cold water and peel.
Prepare the leeks
Trim off the roots and the dark green tops, keeping the base so the layers hold together. If the leeks are medium-sized, cut them in half lengthways. Rinse well under running water, fanning the layers to wash out any soil.
Poach the leeks
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Drain well
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Make the vinaigrette
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Dress and serve
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The Story Behind the Dish
Leeks have been called 'the asparagus of the poor' in France for centuries: they grow through the cold months, when little else does. Serving them warm with a sharp vinaigrette became a fixture of Paris bistros and family tables.
The grated egg on top is called 'mimosa', because the fluffy yellow crumbs look like the spring flowers of the mimosa tree.
⭐ Why It's Famous
It shows the French talent for turning a humble vegetable into an elegant starter with just a good dressing.
💡 Fun Fact
The leek is a national symbol of Wales, but France is one of the biggest leek growers in Europe.
Paris and northern France
48.86°N, 2.35°E
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