Pickled Leek with Herbs
4 servings
25 minutes
Leeks are good on their own, but if you pickle them and add an egg, you get a fancy appetizer. Leeks have thin layers, and after cooking, they easily absorb everything that gets close to them. So the pickling will happen practically on the fly - during serving. And the egg is to balance the natural spiciness of the onion and the acidity of the marinade.
1
Cut the leek about 2 cm from the base without reaching the top. Boil salted water in a saucepan, add the onion and cook for about six minutes. Then remove the leek, rinse it with cold water, carefully cut it in half, and place it on a paper towel to remove excess water.
- Leek: 8 stems
- Salt: to taste
2
Mix vinegar, mustard, salt, and pepper in a small bowl. Gradually add oil while constantly whisking the sauce until it becomes smooth and creamy.
- Red wine vinegar: 50 ml
- Dijon mustard: 2 teaspoons
- Salt: to taste
- Ground white pepper: to taste
- Peanut oil: 100 g
3
Divide the leek into 4 portions, drizzle with sauce, and sprinkle with chopped parsley and grated boiled egg.
- Leek: 8 stems
- Parsley: 8 stems
- Chicken egg: 1 piece
