Here is a "post-walk" recipe that highlights the small finds of the day: steamed wild leeks and an herb salad with a classic vinaigrette.
Remove the outer leaves of the leeks, rinse them well, and steam for 20 minutes.
Drain and let cool. Season with a mustard vinaigrette.
Cook the potatoes, peel them, slice them, and let them cool.
Peel the carrot, cut it into slices, and cook it.
Peel and cut the white of two eggs along the circumference without piercing the yolk. Make the cuts to resemble the shell.
Make the cuts to shape the shell. Create the beak with a small triangle of carrot and the eyes with small pieces of green leek.
Mash the remaining egg and arrange the dish: roll the leeks into a nest shape, fill the center with mashed egg, then place the chick on top.
To finish, arrange the potato salad and sprinkle with strips of ham, lettuce leaves, and carrot slices.
0 servings
2
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