A French-style salad of tender leeks, hard-boiled egg and mustard vinaigrette.
1 eggChicken eggs
180 gLeek
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4 gParsley
5 gDijon mustard
2 tspRed wine vinegar
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Split the leek lengthways and wash thoroughly between the layers. Cut into 8 cm pieces and simmer gently in water for 12-15 minutes until tender all the way through. Drain carefully and let excess water run off.
In a separate small pan, lower the egg into gently boiling water and cook for 10 minutes. Cool under cold water, peel and chop.
Whisk the mustard and vinegar with the oil, salt and pepper. Spoon over the warm, well-drained leeks, then scatter over the egg and chopped parsley.