Marinated Leeks with Herbs

Description

Leeks are delicious on their own, but when pickled and paired with an egg, they make for an elegant appetizer. The layers of the leek are thin, and after cooking, they easily absorb whatever flavors are nearby. Thus, the marination happens almost instantly—during the serving process. The egg is added to balance the natural sharpness of the leek and the acidity of the marinade.

Ingredients

• Leek - 8 stalks
• Chicken Egg - 1 piece
• Peanut Butter - 3.5 oz
• Red Wine Vinegar - 1 fl oz
• Dijon Mustard - 2 spoons
• Parsley - 8 stalks
• Salt - to taste
• White Pepper (whole) - to taste
• Sugar - to taste

Step by Step guide

Step 1

Make a slit in the leek, leaving about 2 cm from the base and not cutting all the way to the top. In a saucepan, bring salted water to a boil, add the leek, and cook for about six minutes. Then, remove the leek and rinse it under cold water. Carefully finish cutting it in half, and place the halves on a paper towel to remove excess water.

Step 2

In a small bowl, combine the vinegar, mustard, salt, and pepper. Gradually add the oil while continuously whisking the sauce until it becomes smooth and creamy.

Step 3

Cut the leek into 4 portions, drizzle with sauce, and sprinkle with chopped parsley and grated hard-boiled egg.

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