About this recipe:Here, young tender leeks are marinated in a piquant tarragon vinaigrette and then sprinkled with hard-boiled egg and crispy crumbs. This makes an excellent side salad or starter, or a light lunch for 2 with crusty bread. For the best flavour, serve the salad at cool room temperature, not chilled.
15 g (½ oz) coarse Granary or white breadcrumbs
550 g (1¼ lb) baby leeks, halved lengthways
3 tbsp groundnut oil
2 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp chopped fresh tarragon
salt and pepper
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Method Prep:25min › Ready in:25min
Preheat the grill to high. Spread out the breadcrumbs on a sheet of foil, then toast under the grill for about 4 minutes or until golden and crunchy.
Bring a saucepan of water to the boil. Add the eggs and cook for 10 minutes. At the same time, steam the leeks for 5–8 minutes or until just tender. (The leeks can be steamed over the eggs.)
Meanwhile, whisk together the ingredients for the tarragon vinaigrette and season with salt and pepper to taste.
Drain the hard-boiled eggs and cool under cold running water, then shell and finely chop them.
Arrange the leeks on a platter or individual serving plates and drizzle over the vinaigrette. Leave to cool, then scatter over the egg and breadcrumbs. Serve before the crumbs lose their texture in the dressing.