Here, young tender leeks are marinated in a piquant tarragon vinaigrette and then sprinkled with hard-boiled eggs and toasted breadcrumbs. This salad makes an excellent side salad, starter or light lunch.
Preheat the grill (broiler) to high. Line the grill pan or a baking tray with foil. Spread the breadcrumbs on the tray, then toast for 4 minutes, until golden and crunchy.
Bring a saucepan of water to a boil. Add the eggs and cook for 10 minutes. While the eggs are cooking, steam the leeks for 5-8 minutes, until just tender. (The leeks can be steamed over the eggs.)
Meanwhile, to make the vinaigrette, whisk the peanut oil, vinegar, mustard and tarragon in a bowl, and season with salt and freshly ground black pepper.
Drain the eggs and cool under cold running water, then peel and finely chop them.
Arrange the leeks on a platter or individual serving plates and drizzle with the vinaigrette. Leave to cool, then scatter over the eggs and toasted breadcrumbs. Serve before the crumbs lose their texture.
Tip: For the best flavour, serve the salad at room temperature, not chilled.
Per serving: 212 calories, 7 g protein, 17 g fat (3 g saturated fat), 8 g carbohydrate (5 g sugars), 4 g fibre, 265 mg sodium