Leek Vinaigrette with Kraut & Eggs by High Mood Food
A delightful brunch dish on its own, but wonderful served alongside some good sourdough rye bread, salted butter, and smoked salmon too, for a more generous feast with friends!
INGREDIENTS
For the Salad:
4 small leeks
4 heaped tablespoons High Kraut
4 heaped tablespoons toasted walnuts
4 eggs
Cress, or watercress to garnish
Salt & pepper
For the Dijon Vinaigrette:
1 tablespoon Dijon mustard
2 tablespoon white wine vinegar
1 teaspoon runny honey
4 tablespoons olive oil
METHOD
Bring 2 pots of water to the boil, one salted for the leeks, and one plain for the eggs.
Top and tail the leeks and rinse well. Chop the leeks into 1cm thick rounds, and rinse a second time. Blanch the leeks in their boiling water for 6 minutes.
Simultaneously, plunge the eggs into their boiling water for 7 minutes. 7 minutes is perfect for a semi-soft yolk, for eggs cooked from room temperature.
Meanwhile, make the vinaigrette by shaking up the dressing ingredients in an old jam jar; taste that you are happy with the levels of sweetness and acidity and adjust accordingly.
Drain both the leeks and the eggs, and allow the steam to billow off the leeks as much as possible to avoid a wet salad – you could even spread the blanched leeks out on some kitchen roll for a few minutes.
Run cold water over the eggs, and peel right away.
Toss the leeks in the vinaigrette with a little seasoning.
Scatter the leeks into your chosen serving platter first. Next add the Kraut, and then the boiled eggs, halved. Season with a twist of black pepper and a pinch of flakey sea salt.
Scatter over a few handfuls of the granola or toasted walnuts. Finally, garnish with some cress or watercress for a delicious peppery note.
You can serve this salad strait away and enjoy it warm, but it’s equally delicious prepared in advance and served at room temperature, simply hold-off from garnishing with the fresh leaves until you are ready to eat.
