Leek salad with a warm poached egg, walnut dressing

Brian Maule: Chef

Ingredients: serves 4


Method:

  1. Mix mayonnaise and double cream together and add walnut oil and seasoning to taste. (If dressing becomes too thick add a little water). Put to one side for later.
  2. Roughly chop chervil - you will use this for garnish later.
  3. Trim and wash the leeks, keep them whole.
  4. Bring a large pan of salted water to the boil, then add the leeks. Cook for 2 to 3 minutes then remove and put in a bowl of iced water to refresh.
  5. Remove from water once refreshed and cut into 5cm sticks.
  6. Melt a knob of butter in a pan and then add the leeks, cook gently for 2 to 3 minutes then remove and allow to sit.
  7. Bring a small pan of water with a dash of vinegar to the boil and create a water whirlpool using a wooden spoon. Break your eggs and slowly add to the centre of the whirlpool. Leave for 3 to 4 minutes depending on how soft or hard you prefer your yolk, then remove and dry with a paper towel.

To serve:

To dress your plate place the leeks onto the centre of the plate and sprinkle on chervil in a criss-cross so that you have a nice neat bundle. Place the poached egg on top. Place salad leaves around the leeks and sprinkle with walnuts. Finish by drizzling the dressing over the egg and salad.

Recipe tips:

The malt vinegar acts as a binding agent to keep the egg white and yolk together until cooked, just remember not to be too liberal with the vinegar otherwise it will spoil the taste of the egg.