Leeks with egg and lemon anchovy vinaigrette
I grew up eating leeks vinaigrette. It is a common dish in Morocco, one of the positive effects of French colonization, I guess. My mother served it with oeufs mimosa (grated hard-boiled egg) and good olive oil-packed canned tuna. In this recipe, I integrated fish and eggs in the dressing inspired by chef Geoffrey Zakarian’s caesar salad recipe.
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