Leeks, smoked salmon and Rock Chives French dressing


(For 4 portions)

  • 1 punnet Adji Cress
  • 1 punnet Rock Chives
  • 250g smoked salmon
  • 600g blanched baby leek
  • 2 hard boiled eggs


  • ½ punnet chopped Rock Chives
  • ½ tsp Dijon mustard
  • ½ tsp cider vinegar
  • 100ml olive oil
  • 2 pinces fine sea salt
  • 1 pinch white ground pepper


  • Cut the hard-boiled eggs into wedges.
  • Arrange the blanched leeks in the middle of the plate with the hard-boiled eggs wedges. 
  • Place the smoked salmon on the side with the Adji Cress.
  • Pour the French dressing on top. 
  • Add Rock Chives and serve. 


  • Using a mixing bowl, place the chopped Rock Chives with the mustard, the seasoning and the vinegar.
  • Emulsify with the olive oil. 

Recipe: Franck Pontais

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