Chilled Leeks with Anchovy Dressing

By Chef Oliviero Borgna

July 12, 2024

Cook Time

45 minutes

Serves

4–6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

Leek6

Eggs 3

Anchovy Filets5, packed in oil

Red Wine Vinegar1 tbsp

Flamingo Estate Extra Virgin Olive Oil1/4 cup

Saltto taste

Black Pepperto taste

Steps

Cut the leeks in half lengthwise, trim excess green leaves (set these aside and use for veg stock!) and wash thoroughly. Leeks have a lot of dirt and mud around the areas where it changes color from white to green. Make sure to remove all the dirt while washing. Soaking them in water for 5 minutes can help loosen the dirt as well.
Steam the leeks for 5 minutes until they are tender but still hold together, then remove from the steamer and put on a plate in the fridge to cool.
Hard boil the eggs for 7 minutes in salted water, then chill and peel. Cut eggs in half and separate the white from the yolks. Using a spatula, push the cooked yolks through a fine strainer into a bowl. Set the yellow egg yolk powder aside. Chop the white finely and set aside in a separate bowl.
Use a mortar and pestle, blender, or a small food processor, blend the anchovies, red wine vinegar, Extra Virgin Olive Oil, and a pinch of salt until you have a smooth dressing.
To serve, coat the bottom of a serving plate with the anchovy dressing. Place the leeks on top of the dressing and season lightly with salt and pepper. Top the leeks with a sprinkle of the chopped egg whites and then the egg yolk powder. Enjoy as a side dish or as an appetizer.