Jamie Oliver's Leek Salad
4 servings
40 minutes
This leek salad from Jamie Oliver's recipe is a true ode to the simplicity and elegance of British cuisine. Tender, slightly sweet steamed leek stalks gain softness and rich flavor. Egg crumbs, dill, and pink pepper add a special texture and freshness to the salad, while the spicy mustard-vinegar dressing brings all the ingredients together in a harmonious bouquet. This salad is perfect as a light appetizer or as a side dish for meat and fish dishes, adding sophistication to them. With its ease of preparation and exquisite taste, it will be an excellent addition to any table, whether it's an everyday lunch or a festive feast.
1
Separate the white part of the leek (the green part is not needed, put it in the fridge — it can be added to soup later), cut it in half and rinse thoroughly.
- Leek: 8 pieces
2
Steam the leek for 12-15 minutes until it is tender and easily pierced with a sharp knife.
- Leek: 8 pieces
3
Scoop out with a slotted spoon and place on a rack or in a colander to drain excess liquid. Cut each leek half lengthwise in half again.
- Leek: 8 pieces
4
Boil the eggs hard, peel them, separate the yolks from the whites and sieve the yolks. Chop the whites finely.
- Chicken egg: 4 pieces
5
Finely chop the dill (only the tender sprigs) and also finely chop the green onion.
- Dill: 1 bunch
- Spring onion: 1 bunch
6
Mix the egg whites, yolks, greens, and pink pepper.
- Chicken egg: 4 pieces
- Pink peppercorns: 1 teaspoon
7
Whisk vinegar with mustard, olive oil, and salt separately.
- Apple cider vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Wholegrain mustard: 0.5 teaspoon
- Olive oil: 6 tablespoons
8
Place the leek on a serving dish, sprinkle with egg mixture and finely chopped onion, drizzle with sauce and serve.
- Leek: 8 pieces
- Chicken egg: 4 pieces
- Spring onion: 1 bunch
- Onion: 1 head
