Leeks with Vinaigrette, Black Pepper Vinegar
Ingredients
-
Leeks
2
-
Eggs
2
-
Olive oil
2 tbsp
-
Black Kampot Pepper Vinegar
1 tbsp
-
3 Peppers Mustard
1 tsp
-
Kampot Fleur de Sel
to taste
-
Chives
1/10 bunch (optional)
Cut off the green tops and bases of the leeks. Cut them in half widthwise.
Place the leeks in a saucepan. Cover with water and bring to the boil. Cover and cook for 15 minutes. Drain.
Cook the eggs for 9 minutes in a saucepan of hot water.
Prepare the dressing by mixing the olive oil, Black Kampot Pepper Vinegar, and 3 Peppers Mustard. Season with salt.
Plunge the eggs into cold water. Peel and roughly mash with a fork.
Serve the leeks with the dressing. Add the mashed eggs and chives if desired.
