This is a classic French dish that, like many French recipes, is simpler than you expect. (That accent makes them sound far more intimidating than they really are!) The mellow leek marinated in a mustard dressing mixed with tarragon’s delicate licorice flavor makes for a truly cultured dish. Adding a final flourish of chopped hard-boiled egg lends an extra creaminess and complements the texture of the leeks. Serve this with a simply prepared chicken breast, a lightly seared tuna or as a main dish with some peasant bread and nicoise olives.
Leeks Vinaigrette 4 Servings
2 eggs
4 small leeks, dark green ends removed
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
¼ cup olive oil
Kosher salt to taste
Freshly ground black pepper to taste
2 Tbsp. chopped fresh tarragon, plus more for garnish
• Hard-boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat, cover, remove from heat and let sit 10 minutes. Transfer to an ice water bath for 10 minutes, then them remove and refrigerate until ready to use.
• Slice the leek almost in half, stopping ¾-inch from the root. Rinse under cold water to remove any dirt or grit between the layers. Keeping the base of the leek intact, trim the end to remove the root.
• Bring 2 quarts salted water to boil. Submerge the leeks in the boiling water, lower the heat to medium, and simmer 12 minutes.
• Carefully remove the leeks and place in an ice water bath to stop the cooking. Drain them on paper towels, then slice through the leek completely, separating the halves. Place on a serving dish and set aside.
• In a small bowl, whisk together the mustard, vinegar, the olive oil and a pinch of salt and pepper until combined. Stir in the tarragon. Pour the vinaigrette over the leeks and turn to coat. Cover and refrigerate at least 3 hours and up to 2 days.
• Bring the leeks to room temperature 2 hours before serving. Peel the hard-boiled eggs and separate the white and the yolk. Coarsely chop the egg. Garnish the leeks with chopped egg and chopped tarragon and serve.
This article appears in Guide to Beer 2014.