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Grilled leek and egg salad with mustard and caper dressing
Serves: 4
Prep time: 20 minsTotal time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Grilled leek and egg salad with mustard and caper dressing
Serves: 4
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
237Kcal
Fat
18gr
Saturates
4gr
Carbs
4gr
Sugars
3gr
Fibre
4gr
Protein
11gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 large eggs
- 3 x 175g packs baby leeks
- 1 tsp vegetable bouillon powder
- 2 tsp olive oil
- ¼ tsp mixed peppercorns, lightly crushed
- a few rocket leaves
For the dressing
- 1 tbsp white wine vinegar
- 1 small shallot, very finely chopped
- 1 garlic clove, crushed
- 1 tbsp drained capers
- 1 tbsp chopped fresh tarragon, plus a few leaves to garnish
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 2 tbsp extra-virgin olive oil
- sea salt, to taste
Step by step
- Put the eggs in a small saucepan of boiling water. Bring to the boil and simmer for 6 minutes if cooked from room temperature, 7 minutes if fridge-cold, to give soft yolks. Remove the eggs with a slotted spoon and plunge into cold water. Set aside to cool.
- Trim the leeks and wash away any dirt. Halve lengthways, if large. Place a deep frying pan on the heat, add the leeks and sufficient boiling water to just cover them. Add the bouillon powder and bring to the boil. Cook for 4-5 minutes until the leeks are tender and pierce easily with a knife. Drain well and pat dry on kitchen paper, then toss with the oil to coat.
-
Heat a ridged grill pan. Cook the leeks on the hot grill pan in batches for 2-3 minutes each side until charred and tender. Season.TipTry this recipe with spring onions instead of baby leeks
- Meanwhile, place all the dressing ingredients in a bowl and whisk well until combined.
- Peel the eggs and cut in half. Arrange the leeks on serving plates and put the eggs on top. Sprinkle with the crushed peppercorns, spoon over the dressing and scatter with rocket leaves and some tarragon leaves.
Chef quote
In this warm salad, the leeks are first poached until tender, then cooked whole on a griddle to give them a sweet, slightly smoky flavour. They are yummy with the eggs and the slightly tart dressing.