Modus Operandi Leek Salad and Poached Egg


Boil the leeks in salted water. To avoid losing the form, you must attach them with wire bridle before.

Then remove and press them well on paper towel to remove excess water. Add the salad ingredients and season. Reserve in the fridge.

For the vinaigrette, heat the red wine and reduce it about two thirds. Remove from heat and add the currant jelly, mustard, red wine vinegar and olive oil. Then season to taste.

Cut the baguette into slices and barnízalas with olive oil. Season with black pepper, place them on a rack and bake at 160 ° C until they are dry and lightly colored. Then mark the slices of bacon on the grill. You have everything to emplatar.