Recipe Recipe


Salad for President’s “Leeks for Dinner”


  • 6 thin leeks (roughly all the same size), roots trimmed
  • 1 tbsp unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • ¾ cup homemade chicken stock
  • 1 tbsp parsley leaves
  • 1 tbsp small nasturtium leaves (optional)
  • 2 soft boiled eggs, sliced in half lengthwise



Prep Time

25 minutes

  1. Remove the tough outer leaves of the leeks and discard. Trim the dark green tops off of the leeks and wash the remaining stalks thoroughly.
  2. Heat up a large sauté pan on the stovetop on medium heat. Add the butter and swirl it in the pan until it melts and starts to bubble. Add the leeks in a single layer and brown them, cooking on one side for 3-5 minutes. Flip and brown on the opposite side. Season with a generous pinch of kosher salt and freshly ground black pepper.
  3. Add the chicken stock. Cover and lower heat just a smidge. Cook for 5-10 minutes, or until 90% of the stock has evaporated.
  4. Remove the cover from the sauté pan. Squeeze the lemon juice over the leeks, drizzle in the olive oil, and toss to coat.
  5. Transfer to a small platter, top with parsley, nasturtiums and soft boiled eggs, and serve immediately.