An old bistro plate that nobody makes at home, for no good reason. Leeks poached soft, pressed dry, laid flat and drowned in vinaigrette while warm. Grated egg over the top because that is how it is done. Cheap, silky, and faintly serious.
30 mins. Serves 4.
Ingredients
- 6 Leeks, medium, white and pale green
- 80ml Plateit French Vinaigrette
- 1 Egg, hard boiled
- 1 tbsp Capers, rinsed
- Chives, finely cut, small bunch
- Salt, generous
Method
- Trim the leeks, split lengthways down to the root, and wash hard under the tap. Grit ruins this dish.
- Poach in well salted simmering water 12 to 15 mins until a knife goes through the root end without argument.
- Lift out onto a folded tea towel. Press gently. Leave 10 mins to drain properly.
- Lay them cut side up on a platter while still warm. Spoon 80ml of Plateit French Vinaigrette over the lot.
- Grate the egg over the leeks, scatter capers and chives. Sit 15 mins before eating. Room temperature is the point.
Make ahead: Dress them in the morning, cover, leave out of the fridge. They only improve.