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Leeks Vinaigrette

Salad.Carnival's picture
  Leeks 2 Pound
  Boiling water 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Instant minced onion 1 Teaspoon
  Chives 1 Teaspoon
  Tarragon leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Hard cooked egg 1
  Chopped parsley 1 Tablespoon

Cut off root ends of leeks and trim tops so leeks are about 7 inches long.
Split in half lengthwise to within 3/4 inch of bulb end.
Strip away outer layers of leaves to reach nonfibrous leaves inside.
Hold under running water, separating leaves to wash.
In a large frying pan over high heat, immerse leeks in 1 inch boiling water and cook, covered, until tender when pierced (about 10 minutes); drain.
Combine oil, chives, onion, tarragon, salt, and pepper.
Pour over leeks; cover and chill for about 1 hour.
Meanwhile, press egg through a wire strainer; blend with parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 1034

% Daily Value*

Total Fat 117 g180%

Saturated Fat 17.2 g85.9%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 762.8 mg31.8%

Total Carbohydrates 136 g45.3%

Dietary Fiber 17.1 g68.2%

Sugars 36.2 g

Protein 22 g43.4%

Vitamin A 339.9% Vitamin C 220.6%

Calcium 61.2% Iron 120.8%

*Based on a 2000 Calorie diet

Leeks Vinaigrette Recipe