Recipe: Baby Leek Salad With Mustard Viaigrette

Serves 4

Baby leeks are most easily found in late spring and early summer, later than that and they tend to get too large for this dish.


  • 2 eggs
  • About a dozen ½-inch thick leeks
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 2 teaspoons fresh parsley, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper


  1. Put the eggs in a small pot, cover with water ½ inch over the top of the eggs, bring to a boil, turn off the heat, cover, and allow to sit for 7 minutes.  Place the eggs in ice water for 5 minutes, then peel and finely chop.
  2. Trim off the roots and the tough tops of the leeks.  Rinse away any grit.
  3. Heat the olive oil in a skillet to high or medium high, until it is shimmering and just barely starting to smoke.  Add the leeks and sear until nicely browned on one side (about 4 minutes), turn and brown on the other side. 
  4. In a small bowl, whisk together the Dijon, vinegar, and olive oil.  When the emulsification comes together add the shallot, parsley, salt, and pepper and mix well.
  5. Plate the leeks and pour over the dressing.  Top with the chopped eggs and garnish with parsley.