Leeks With Sauce Gribiche

• 12-16 small leeks, topped and tailed but retain some green
• 1 small shallot, chopped into very small dice
• 1 tablespoon wine vinegar or lemon juice
• Salt & pepper
• 5 tablespoons of extra virgin olive oi
• A few cornichons (gherkins), chopped into small dice
• 2 hardboiled eggs
• A few springs of chervil (or parsley)

1. Clean the leeks scrupulously and drop them into boiling salted water for about 4 minutes, depending on size.
2. When cooked, plunge the leeks into iced water to stop the cooking and retain their colour then dry throughly on kitchen paper.
3. Put the diced shallot into a bowl and add the vinegar or lemon juice, salt and pepper and leave to marinate for 5 minutes.
4. Whisk in the olive oil to form an emulsion.
5. Add the diced cornichon and crumble in the egg yolks. Mix well.
6. Dice the cooked egg whites and fold in with the chervil.
7. Serve the leeks with the sauce and decorate with a litte chervil.

leeks, shallot, wine vinegar, salt, cornichons, eggs, chervil

Taken from food52.com/recipes/20343-leeks-with-sauce-gribiche (may not work)