Leeks vinaigrette with crispy Parma & grated egg

The humble leek takes a star role in Merrilees Parker's tasty, textured salad, ideal for a starter
By Merrilees Parker
Leeks vinaigrette with crispy Parma & grated egg
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy



  • 8 slices of Parma ham
  • 400baby g leeks
  • 4 eggs, medium
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 100 ml light olive oil
  • 1 pinches black pepper
  • 1 tsp chopped chives
  • 2 pinches cracked black pepper, to garnish


1. Preheat the oven to 200C/gas 6. Place the Parma ham slices on a baking sheet, and then place another baking sheet directly on top of the ham to ensure that the Parma gets evenly crispy. 2. Roast in the oven for 15-20 minute until the Parma is really crisp. Drain well on kitchen paper. Cover loosely with cling film and set aside. This can be made up to 4 hours in advance. 3. Cook the leeks in a pan of boiling salted water for 10-12 minutes, until they are soft to the point of a knife. When the leeks are cooked, plunge them into very cold water and cool completely. Drain well, then squeeze out any excess water by hand. 4. Boil the eggs in a pan of simmering water for 6 minutes, until just hard-boiled. 5. Take the tops off the eggs very carefully, using a sharp knife. Carefully scoop out the hard-boiled eggs, keeping the egg shells intact. Grate the hard-boiled eggs and set aside. 6. Put the mustard into a small bowl, whisk in the vinegar and slowly add the olive oil to form a smooth emulsion. Season with salt and freshly ground pepper. 7. To serve, divide the leeks between four plates. Sprinkle over the grated egg. Pour the dressing into each empty egg shell and nestle into the leeks. Finally sprinkle over the chives and a little cracked black pepper. Finish by placing the crispy Parma over the eggs. Dress with the vinaigrette and serve at once.

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