This pretty salad is a combination of two favourites; egg mayonnaise and leek vinaigrette. The dressing is made by beating Dijon mustard, lemon juice and olive oil into mayo, so it’s thick but thinner than straight mayo. The leeks are sliced into bite-size pennies and steamed then piled with sliced eggs, the dressing spooned over the top while the food is still warm. It’s an occasion to winkle out the egg slicer, probably last used years ago but perfect for this presentation. Chives and salty, fleshy, pitted black olives compliment this perfectly. Good with crusty bread and butter.
Prep: 15 min
Cook: 10 min
2 trimmed leeks, approx 200g
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice or white wine vinegar
2 tbsp olive oil
abut 10 pitted black olives (preferably Crespo sachet)
Cut the leeks into 3cm thick pennies. Agitate in a bowl of cold water to loosen any earth stuck between the layers. Drain. Steam for about 8 minutes until tender to the point of a knife. Tip the leeks into the middle of a platter or 2 serving plates. While the leeks steam, place the eggs in a small pan, cover with cold water and boil for 8 minutes. Drain, crack the eggs all over, return to the pan filled with cold water and peel. Pat dry and slice with an egg slicer, transferring and lightly spreading over the leeks when all are done. To make the dressing, place mayo in a bowl then stir in mustard then lemon or vinegar then beat in the olive oil. Spoon the dressing in a slap dash way over eggs and leeks. Decorate with snipped chives and edge with olives. Bon appetite!