A bistro classic lives or dies by its vinaigrette, and for tender leeks scattered with chopped egg, Estoublon’s Shallots Vinegar, a red wine vinegar with fresh shallot softened by a gentle sweetness, strikes the right note.
Serves 4 · 25 min
Ingredients
- 8 small leeks, trimmed and rinsed
- Salt and pepper
- 2 tbsp Shallots Vinegar (Estoublon)
- 1 tsp Dijon mustard
- 5 tbsp olive oil
- A hard-boiled egg, chopped
- Parsley
Method
- Trim and rinse 8 small leeks, then simmer them in salted water for 12 to 15 minutes, until tender.
- Drain well and let them cool slightly on a clean towel.
- Whisk 2 tbsp of the shallot vinegar with 1 tsp Dijon mustard, salt and pepper, then whisk in 5 tbsp olive oil.
- Arrange the leeks on a platter, spoon over the vinaigrette and sprinkle with a chopped hard-boiled egg and parsley.
The star of this recipe: Shallots Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
