Leeks Mimosa is a classic French preparation for a tender plate of green leeks. Simply steam the leeks until tender and top with a tangy cooked shallot, red wine vinegar, and Dijon mustard-based vinaigrette. The finishing touch of hard-cooked eggs makes this elegant side dish irresistible.
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Leeks Mimosa
Ingredients:
- 4 leeks, root end trimmed and dark green portions removed
- 1 Tablespoons extra virgin olive oil
- 2 shallots, sliced
- 1 Tablespoon Dijon mustard
- 3 Tablespoons red wine vinegar
- 2 hard-cooked eggs, sliced or crumbled
Directions:
- Cut each prepared leek in half lengthwise. Tie a piece of kitchen twine around the middle of each leek to keep it together while cooking. Bring a large pot of water to a boil. Drop in the prepared leeks and cook for 4-5 minutes, or until tender. Remove from the water and remove the kitchen twine.
- To make the vinaigrette, add the olive oil into a sauté pan and heat over medium-high heat. Add in the shallots and cook for 3-4 minutes or until tender. Remove the pan from the heat and stir in the mustard and vinegar. Season with a touch of salt and pepper.
- Spoon the vinaigrette over the cooked leeks and top with crumbled or sliced hard-cooked eggs.
Tagged: Dijon mustard, French, French side dish, hard-cooked eggs, leeks, leeks mimosa, leeks vinaigrette, mimosa, red wine vinegar, shallot, side dish, vinaigrette
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