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Leeks Vinaigrette

Chef.Foodie's picture
  Leeks 24
  Salt 1 Teaspoon
  Chopped chives 2 Tablespoon
  Paprika 1 Teaspoon
  Tarragon vinegar 3 Tablespoon
  Olive oil 9 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Single cream 1 Tablespoon

Wash leeks carefully (3 to 4 per person depending on size) and trim to equal lengths using white portion only.
Using enough boiling water to cover, add 1/2 teaspoon salt and cook for 15 to 20 minutes or until tender.
Drain and place on kitchen paper or a folded napkin to dry.
Arrange in glass serving dish and set aside until next evening.
Vinaigrette Dressing: Hard boil 1 egg, cool rapidly under cool water, peel and chop finely.
Chop 1 1/2 tablespoons chives or, if not available, 1 tablespoon each chopped parsley and onion.
Put 1/2 teaspoon salt, 1 1/2 teaspoon dry mustard, 1/4 teaspoon pepper in a small bowl and mix in 3 tablespoons tarragon vinegar.
Slowly beat in 9 tablespoons olive oil, 1 scant tablespoon cream and fold in chopped egg and chives, set aside.
Next evening pour the sauce over the leeks, dust with paprika and chill until served.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3893 Calories from Fat 1335

% Daily Value*

Total Fat 152 g233.8%

Saturated Fat 22.3 g111.6%

Trans Fat 0 g

Cholesterol 9.9 mg3.3%

Sodium 2825.2 mg117.7%

Total Carbohydrates 616 g205.4%

Dietary Fiber 80.4 g321.8%

Sugars 169.6 g

Protein 67 g134.2%

Vitamin A 1521.3% Vitamin C 899.3%

Calcium 260.6% Iron 517.9%

*Based on a 2000 Calorie diet

Leeks Vinaigrette Recipe