This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In French cooking, sauce gribiche is a cold egg sauce made with hard boiled eggs and mustard, often paired with vegetables.
In this recipe, in place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant Negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached Negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.
Makes 8 servings
- 8 Negi, trimmed
- 2 cups Extra-virgin olive oil
- 3/4 cup White wine
- 8 Thyme sprigs
- 2 Bay leaves
- Salt and ground black pepper, as needed
- 2 cups Arugula
- 8 Eggs, poached
- 1 Tbsp microgreens
- 1 bunch Chives, chopped
- Chive blossom petals, optional
For the Vinaigrette:
- 1/4 cup Red Wine Vinegar
- 1 Tbsp. Shallot
- 2 Tbsp. Whole grain mustard
- 1/2 cup Extra-virgin olive oil
- Season the Negi with salt and pepper.
- Combine the oil, wine, thyme, and bay leaf in a pot. Bring to a low simmer.
- Add the Negi to the pot, making sure they are submerged. Top with a piece of parchment paper and a lid.
- Reduce the heat to low and cook for 20 minutes or until tender.
FOR THE VINAIGRETTE:
- Combine the vinegar, shallots and mustard in a bowl. Let sit for a few minutes. Whisk in the olive oil. Season with salt and pepper.
- Place a handful of arugula on each plate.
- Drain the Negi and place on top of the arugula in a line.
- Drizzle with vinaigrette.
- Top with a poached egg.
- Drizzle the egg with a little vinaigrette and sprinkle with chives and micro greens.
Learn more about Negi on our website, and shop Negi seeds here.
This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Visit our Youtube channel for more recipes!