- Prep time 25 minutes
- Total time 50 minutes
- Portion size 4 servings
Ingredients
Gribiche Sauce:
Method
Using butcher’s twine, tie together parsley, thyme and bay leaf. In saucepan of boiling salted water, cook leeks with herb bundle until leeks are tender, 10 to 12 minutes. Drain leeks and place in large bowl of ice water (discard herb bundle). Cut leeks in half lengthwise and pat dry. Set aside in refrigerator.
Gribiche Sauce
In saucepan of boiling water, cook eggs for 10 to 12 minutes. Using skimmer, remove eggs from saucepan and place in bowl of ice water until cool enough to handle. Shell eggs and separate whites from yolks. Coarsely chop egg whites; transfer to small bowl. Stir in capers, parsley and gherkin; set aside. In separate small bowl, whisk egg yolks with mustard, oil and vinegar; season with salt and pepper.
Place reserved leeks on serving dish. Drizzle with Gribiche Sauce and top with reserved egg white mixture.
Nutritional facts PER SERVING: about
- Iron 3.9 mg
- Fibre 3 g
- Sodium 500 mg
- Sugars 6 g
- Protein 7 g
- Calories 275
- Total fat 17 g
- Cholesterol 140 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
