Grilled Leeks Mimosa Redux

Eat, Featured, Food, Spring 2023 – Issue 39

By Jess Damuck

Photography by Linda Pugliese

Some dishes are best enjoyed while sitting al fresco in Paris, drinking strong coffee or a glass of Champagne … at a late lunch. Like something so romantically French it’s called mimosa because the eggs look like the small yellow flowers. Adapted for enjoying at home, this is not quite mimosa and not quite gribiche, the other, chunkier, French eggy vinaigrette, but whatever it is, it’s delicious, no matter where on Earth you are.

Serves 8

INGREDIENTS

8 young leeks

4 large hard-boiled eggs, peeled

Kosher salt

Black pepper, freshly ground

Extra-virgin olive oil

1 handful fresh parsley leaves

1 handful fresh dill, thick stems removed

1 lemon, cut into wedges

For caper vinaigrette

2 teaspoons Champagne vinegar

1 tablespoon grainy mustard

3 tablespoons capers

PREPARATION

Step 1

Trim ends off leeks and peel off any dead-looking leaves. Trim tops down so leeks are 10 to 12 inches long, depending on the pan being used. Cut in half lengthwise. Run each leek half under cold running water; ensure any dirt or sand is rinsed from layers. Cut each egg into quarters. Season with plenty of salt and pepper.

Step 2

Fill wide pot with 2 inches of salted water. Bring to a boil, add leeks and cook until just tender when pierced with a knife, about 3 to 4 minutes. Drain and transfer leeks, cut side down, to paper towels. Pat completely dry. Leeks can be charred either in a cast-iron skillet or on a grill. For skillet cooking, heat skillet to high, drizzle leeks with oil, season well with salt and pepper, then cook, undisturbed, for 3 to 4 minutes. Turn and cook other side. For grill, heat to medium-high (about 425 degrees F), brush leeks with oil, season with salt and pepper, then grill until charred in places, about 3 to 4 minutes per side.

Step 3

To make caper vinaigrette, combine in small bowl the Champagne vinegar, mustard and capers. To serve, arrange leeks on serving plate and place egg quarters on top. Toss parsley and dill with dressing and spoon over leeks. Season with a little pepper on top and place lemon wedges on the side.