Roasted leeks and soft-boiled eggs salad

Author: Les Cultures de chez nous
Salade de poireaux grillés, oeufs mollets
Preparation 5
Baking 10
Portions 2
Freezing No


  • 1 cup (250 ml) of finely chopped fresh herbs
  • 1 finely chopped french shallot
  • About 125 ml (1/2 cup) of olive oil
  • 5 ml (1 teaspoon) of lemon juice
  • 4 medium size leeks
  • 4 eggs
  • 5 cups of lettuce
  • Salt and pepper
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  • In a bowl, mix herbs, shallot and just enough oil to soak well all herbs. Add lemon juice and salt. Set aside.
  • Blanch leeks with salted boiling water for few minutes based on its size and freshness. Remove from water and wipe. Brush leeks with oil and season. Broil over the barbecue or in the oven for a few minutes until leeks are well roasted and tenders.
  • Within the same water used for the leeks, cook eggs for 4 minutes to keep soft. Peel and chop roughly or slice.
  • In a large bowl, add a bit of olive oil to the lettuce and season. Set salad and leeks into service plates. Garnish with eggs and spray with a spoonful of herbs mix. Pepper, if desired.

Chef's notes