Leek Salad with Eggs and Hazelnuts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 lg stalks Leeks
- salt
- 4 eggs
- 1 handful flat leaf parsley
- 40 grams Hazelnuts
- 4 Tbsps balsamic vinegar
- 20 milliliters mild olive oil
- 20 milliliters Walnut oil
- freshly ground peppers
Preparation steps
1.
Rinse leeks, trim, remove dark green leaves, slice each leek into 4-5 equal portions and blanch for about 7 minutes in a pot of boiling salted water. Drain, rinse with ice water and drain again.
2.
Hard boil eggs in a pot for about 10 minutes, drain, rinse with cold water, peel and cut into quarters. Rinse parsley, shake dry and chop leaves. Coarsely chop hazelnuts and toast in a dry skillet.
3.
Mix vinegar in a bowl with olive oil and walnut oil, whisk and season with salt and pepper. Arrange leek and eggs on plates, sprinkle with parsley and hazelnuts and season with salt and pepper. Serve with vinaigrette.
