Leeks With Sauce Gribiche

1. 1

   Clean the leeks scrupulously and drop them into boiling salted water for about 4 minutes, depending on size.

2. 2

   When cooked, plunge the leeks into iced water to stop the cooking and retain their colour then dry throughly on kitchen paper.

3. 3

   Put the diced shallot into a bowl and add the vinegar or lemon juice, salt and pepper and leave to marinate for 5 minutes.

4. 4

   Whisk in the olive oil to form an emulsion.

5. 5

   Add the diced cornichon and crumble in the egg yolks. Mix well.

6. 6

   Dice the cooked egg whites and fold in with the chervil.

7. 7

   Serve the leeks with the sauce and decorate with a litte chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.