There’s a memory of that exquisite taste from childhood that we sometimes try to reproduce faithfully, as if we want to return to those times. Then there are those flavors that we must recreate in our own way, whether or not they bear any resemblance to the original reference. This leek with olives, vinaigrette, and egg falls into the latter category.
No matter how hard my parents tried to prove otherwise, the traditional dish of leeks with olives not only failed to secure a spot on my list of favorites, but its very pronunciation terrified me more than a horror movie. Slowly but surely, it joined its sisters—pork tongue with olives and cucumber dish—ones I absolutely loathed as a picky child and stubbornly refused to eat. Whether it was the tomato paste, the flour added to the sauce, or the sautéed onions, my impression of the leek with olives was far from idyllic, and no amount of kind words or classic threats like “you won't get up from the table until you finish what’s on your plate” could change that.
Today, I look back at those situations with amusement, and although my tastes have changed significantly over time, I must confess that my feelings towards the aforementioned dishes have not profoundly shifted. However, I have kept the memory of leeks with olives and blended it with that of a classic French dish—leeks with vinaigrette. I added a soft-boiled goose egg and, from this fusion of memories, created a starter for two, perfect for sharing over a plate of stories and smiles—perhaps even some about culinary memories from childhood.
INGREDIENTS:
- 4-6 tender spring leeks
- A handful of black olives
- 1 goose egg or 2 chicken eggs
For the vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 shallot
- Chives
- Parsley
- Salt and pepper
For garnish:
- Parsley, microgreens, edible flowers
PREPARATION:
How did I make it? It’s quite simple! I washed, cleaned, and prepared the leeks. In a pot, I boiled the goose egg, letting it cook for exactly ten minutes for a runny yolk, which I prefer. (For the chicken egg, 6-7 minutes should suffice.) I then removed the egg and let it rest in a bowl of cold water.
Next, I prepared the vinaigrette by whisking together the oil, vinegar, mustard, and honey, seasoning it with salt and pepper, and finishing off with the shallot, chives, and parsley, all finely chopped. (If you find the vinaigrette too thick, you can balance it by adding a bit of water.)
Then came the blanching of the leeks: in another pot of boiling water, I submerged the leek stalks—since they were very young and tender, they only needed 5 minutes to be ready. (For thicker stalks, the blanching time must be increased until the leeks are well blanched but still firm and retain their shape.) I then transferred the leeks to a bowl of cold water and removed the outer layer (you'll see it almost falls off automatically).
I peeled the egg, and then everything was ready for assembly. On an elongated platter, I arranged the four leek stalks, spooned over them the previously prepared vinaigrette, added the olives (I had some confit Greek ones), and placed the halved egg alongside. I finished with the microgreens and edible flowers, and as a final touch, for a beautiful contrast with the runny yolk, I sprinkled just a few crystals of black salt.
This was not your typical leek with olives, but I assure you it was well received, and upon its arrival, there were calls for a repeat—proof that the tasting audience was enchanted. So all that’s left for me to say is bon appétit!
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