Leeks Ravigote

Poireaux ravigote — leeks dressed with a vinaigrette boosted with lots of fresh herbs, capers, shallots and chopped boiled eggs — are trending in Paris these days. It translates beautifully at home, where it makes a snazzy starter that’s extra-nice because you can make it ahead.

READ: “Leeks Ravigote, trending in France, belongs on your TV table this Olympic summer”

Choose leeks with long white parts, as the dark green tops are more suitable for dropping into the stockpot than dressing with vinaigrette. Slender ones are nicest, but if you only find fat ones, you can use three or four fat ones and slice them in half vertically. This recipe calls for chives, dill and tarragon, along with parsley. If you can’t get one of the herbs, just add more of one of the others.

Serves 4 to 6.

Ingredients

6 slender leeks

Salt

1 large egg