• 1 cup chopped fresh herbs
  • 1 finely chopped dry shallot
  • Approx. ½ cup olive oil
  • 1 tsp lemon juice
  • 4 medium leeks
  • 4 eggs
  • 5 cups young lettuce leaves
  • Salt and freshly ground pepper
LeeksFind our bag in yourlocal grocery store


  • In a suitable bowl, mix the herbs, the shallot and just enough oil to saturate the herbs. Add the lemon juice, salt and set aside.
  • Blanche the leeks in salted boiling water for a few minutes, depending on the size and freshness. Remove from the water, wipe with a sponge or towel. Daub the leeks with olive oil and grill on the BBQ or in the oven for a few minutes until they are tender and well colored.
  • Cook the eggs in the same water as the leeks for 4 minutes to keep them soft. Shell the eggs and cut them into large chunks or slices.

Chef's notes