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Le Chaudron recipe
Salade poireaux vinaigrette œuf dur
Leeks vinaigrette with chopped egg
⏱ 30 minServes 2Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4young leeks
2hard-boiled eggs
1 tspwhole-grain mustard
1 tbspwine vinegar
2 tbspsunflower oil
1 tspcapers
1 tbspchopped parsley
1 tbspshallot, finely chopped
- 4 young leeks
- 2 hard-boiled eggs
- 1 tsp whole-grain mustard
- 1 tbsp wine vinegar
- 2 tbsp sunflower oil
- 1 tsp capers
- 1 tbsp chopped parsley
- 1 tbsp shallot, finely chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the leeks lengthwise, leaving 2 cm (¾ in) at the base intact, and wash out all the grit.
- Tie each leek so it keeps its shape and cook in a large pot of boiling salted water for 20 minutes.
- Meanwhile, put the eggs in a small pan of cold water, bring to a boil and cook for 10 minutes.
- Drain the leeks and cool in cold water for 2 minutes, then squeeze out the water.
- Peel the eggs under cold water and roughly chop with a fork.
- Make the dressing: whisk the mustard, vinegar, salt and pepper, then whisk in the oil.
- Stir the capers, chopped shallot and half the parsley into the dressing.
- Cut the leeks into 4 cm (1½ in) pieces, arrange on 2 plates, scatter with the egg, and finish with the dressing and parsley.
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