Roasted leek and soft‑boiled egg salad
5
10
2
No
Ingredients
- 1 cup (250 ml) of finely chopped fresh herbs
- 1 finely chopped french shallot
- 125 ml (1/2 cup) of olive oil
- 5 ml (1 teaspoon) of lemon juice
- 4 medium-size leeks
- 4 eggs
- 1.25 litres (5 cups) of lettuce
- Salt and pepper
Preparation
Side-by-side mode
- In a bowl, mix herbs, shallot and just enough oil to soak all herbs well. Add lemon juice and salt. Set aside.
- Blanch leeks with salted boiling water for a few minutes based on its size and freshness. Remove from water and wipe. Brush leeks with oil and season. Broil over the barbecue or oven for a few minutes until leeks are well roasted and tenders.
- Within the same water used for the leeks, cook eggs for 4 minutes to keep them soft. Peel and chop roughly or slice.
- In a large bowl, add a bit of olive oil to the lettuce and season. Set salad and leeks into service plates. Garnish with eggs and spray with a spoonful of herbs mix. Pepper, if desired.
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