Leeks Ravigote

Recipe by: Leslie Brenner

Poireaux ravigote — leeks dressed with a vinaigrette boosted with lots of fresh herbs, capers, shallots and chopped boiled eggs — are trending in Paris these days. The dish translates beautifully at home, where it makes a snazzy starter that’s extra-nice because you can make it ahead.

Choose leeks with long white parts, as the dark green tops are more suitable for dropping into the stockpot than dressing with vinaigrette. Slender ones are nicest, but if you only find fat ones, you can use three or four fat ones and slice them in half vertically. This recipe calls for chives, dill and tarragon, along with parsley. If you can’t get one of the herbs, just add more of one of the others.

[READ: “Ravishing ravigote: At least as old as Escoffier, the herbal sauce is suddenly new again”]

Serves 4 to 6.

Ingredients

• 6 slender leeks

• Salt

• 1 large egg

• 2 tablespoons Champagne vinegar (or white wine vinegar)

• …