Leeks Vinaigrette, Sauerkraut & Eggs
This salad makes use of two core recipes within Food with Time – a plain sauerkraut, and our Rosemary, Walnut & Spelt Granola. If these two ingredients are to hand, it’s simply a case of blanching some leeks and boiling some eggs! It’s a delightful brunch dish on its own, but it’s wonderful served alongside some good rye bread, salted butter, and smoked salmon too, for a more generous feast!
This recipe is a personal favourite of mine, but it’s all the more special as it is the very first recipe Mister Blessed and I shot together at the beginning of this project. Find the video on YouTube here.
The quantities in this recipe are structured per person, simply scale up as needs be.
1 small/medium leek, per person
1 heaped tablespoon white sauerkraut, per person
1 heaped tablespoon Rosemary, Walnut & Spelt Granola, per person
1 egg, per person
cress, or watercress to garnish
salt & pepper
for the Dijon vinaigrette:
1 tablespoon Dijon mustard
2 tablespoon white wine vinegar
1 teaspoon runny honey
4 tablespoons olive oil
Bring 2 pots of water to the boil, one salted for the leeks, and one plain for the eggs.
Top and tail the leeks and rinse well. Chop into 1cm thick rounds and perhaps rinse a second time if needs be.
Blanch the leeks in their boiling water for 6 minutes.
Simultaneously, plunge the eggs into their boiling water for 7 minutes. This will yield a semi-soft yolk, and is for room temperature eggs.
Meanwhile, make the vinaigrette by shaking up the dressing ingredients in an old jam jar; taste that you are happy with the levels of sweetness and acidity and adjust accordingly.
Drain both the leeks and the eggs.
Allow the steam to billow off the leeks as much as possible to avoid a soggy salad - you could even spread the blanched leeks out on some kitchen roll for a few minutes.
Run cold water over the eggs, and peel right away.
Toss the leeks in the vinaigrette with a little seasoning.
Choose an appropriately sized serving platter and scatter in the leeks first. Next add the sauerkraut, and then the boiled eggs, halved. Season with a twist of balck pepper and a touch of flakey sea salt, and scatter over a few handfuls of the Rosemary, Walnut & Spelt Granola. Finally, drizzle with an extra touch of olive oil if you wish, and garnish with some cress or watercress for a delicious peppery note.
You can serve this salad strait away and enjoy it warm, but it’s equally delicious prepared in advance and served at room temperature, simply hold-off from garnishing with the fresh leaves until you are ready to eat.