Leek salad with eggs and roasted hazelnuts
4 servings
55 minutes
Leek salad with eggs and roasted hazelnuts is a refined dish of European cuisine that combines the tenderness of baked leek, the velvety texture of eggs, and crunchy hazelnuts. Leek, a favorite ingredient in French gastronomy, takes on a caramel hue after baking, revealing its sweet essence. The egg duo—airy whites and rich yolks—adds flavor harmony, while the mustard vinaigrette with orange notes highlights the dish's freshness. Hazelnuts bring a pleasant contrast and complete the flavor symphony. This salad is perfect for a light dinner or elegant appetizer, drawing attention with its simplicity of preparation and richness of flavor nuances. Serve it immediately after preparation to enjoy the interplay of textures and aromas.
1
Cut off the dark green leaves and roots of the leek. Slice the remaining part lengthwise and wash it well.
2
Preheat the oven to 200 degrees.
3
Place the leek on a baking sheet and generously brush with olive oil (2 tablespoons). Season with salt and pepper, and bake in the oven, turning once, until tender and golden, about 20 minutes. Let cool slightly on the baking sheet.
- Leek: 6 pieces
- Extra virgin olive oil: 5 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Meanwhile, boil the eggs hard in boiling water. Transfer to ice water and cool. Peel, cut in half, and separate the yolks from the whites. Grate the whites on a coarse grater and transfer to a small bowl. Grate the yolks on a fine grater or crumble them. Transfer to another bowl.
- Chicken egg (large): 2 pieces
5
In a small bowl, whisk together mustard, orange zest (2 tablespoons) and juice, lemon juice, and minced shallot. Slowly whisk in the remaining 3 tablespoons of oil, and season with salt and pepper.
- Dijon mustard: 1 teaspoon
- Orange juice: 3 tablespoons
- Grated orange zest: 2.5 teaspoons
- Shallot: 1 head
- Lemon juice: 1 tablespoon
- Extra virgin olive oil: 5 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Place the leek on a plate, sprinkle with egg whites, then with yolks. Drizzle with mustard vinaigrette and sprinkle with nuts. Then top with the remaining zest and serve immediately.
- Leek: 6 pieces
- Chicken egg (large): 2 pieces
- Chopped roasted hazelnuts: 30 g
- Grated orange zest: 2.5 teaspoons