Leek Salad with Eggs and Roasted Hazelnuts

Salads | European cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Leek Salad with Eggs and Roasted Hazelnuts

Ingredients

Leek - 6 pieces
Coarse Salt - to taste
Ground Black Pepper - to taste
Large eggs - 2 pieces
Dijon Mustard - 1 teaspoon
Orange juice concentrate - 3 tablespoons
Citrus Zest Mix - 2½ teaspoons
Shallot - 1 head
Meyer Lemon Juice - 1 tablespoon
Olive Oil - 5 tablespoons
Chopped almonds - 1.1 oz

Step by Step guide

Step 1

Trim the dark green leaves and roots from the leek. Cut the remaining part lengthwise and rinse well.

Step 2

Preheat the oven to 392°F.

Step 3

Place the leek on a baking sheet and generously brush with olive oil (2 tablespoons). Season with salt and pepper, and roast in the oven, turning once, until tender and golden, about 20 minutes. Let cool slightly on the baking sheet.

Step 4

Meanwhile, hard-boil the eggs 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 or crumble the yolks. Transfer to another bowl.

Step 5

In a small bowl, whisk together the mustard, orange zest (2 teaspoons), orange juice, lemon juice, and chopped shallot. Slowly whisk in the remaining 3 tablespoons of oil, and season with salt and pepper.

Step 6

Arrange the leek on a serving dish, sprinkle with the egg whites, then the yolks. Drizzle with the mustard vinaigrette and sprinkle with the nuts. Finally, top with the remaining zest and serve immediately.