Leeks With Egg And Lemon Anchovy Vinaigrette

1. 1

   ["Cut off the leeks root core and the green part, and keep only the white and 1 inch of the pale green top. The leeks should be the same length. Remove the outer layer and rinse in cold water.", "Assemble the 2 pieces of leeks together and tide them with a kitchen string securing it in 2 places.", "Bring a pot with water to a boil over high heat. Put in the leeks and the salt. The water should cover the leeks. Let boil for 15 minutes.

2. 2

   Gently remove the leeks from the water and place them on a plate.", "When cool enough to handle, snip the strings but keep the leeks together. Then with a good knife, slice the leeks in half, then quarters. Follow the pattern until you get to 1 inch slice.", "To make the vinaigrette, put all the dressing ingredients in a food processor and blend well until you get a smooth paste.", "With a spoon, drizzle some vinaigrette onto a serving plate. Delicately, place the slices of leeks on the top of the sauce. Season with Kosher salt and fresh cracked pepper, shaved parmesan, lemon zests, and parsley. Bon appetit!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.