Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
For 4 people, you will need:
- 4 leeks
- 2 hard boiled eggs
- parsley
- 150 ml French dressing (vinaigrette)
Nutritional information:
Whole recipe
Calories
1466
73%
Proteins
31g
12%
Carbohydrates
66g
6%
Fats
120g
18%
Per 100 g
Calories
130
6%
Proteins
3g
1%
Carbohydrates
6g
1%
Fats
11g
2%
Per person
Calories
366
18%
Proteins
7g
3%
Carbohydrates
16g
2%
Fats
30g
5%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 40 min.
Cooking : 5 min.
Start to finish : 45 min.
Cooking : 5 min.
Start to finish : 45 min.
Preservation : A few days in the fridge (with out the dressing) in a sealed container.
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Step by step recipe:
Prepare 4 leeks, but keep the white part whole (don't split or chop them) then slice them about 2 cm or 1 inch thick. Cut on the diagonal as this looks nicer (see photo). |  |
Steam the leeks in a pressure cooker for five minutes, counting from when it starts to hiss. |  |
The idea is to have leeks which ar only just cooked and which keep as much of their colour as possible. |  |
Shell 2 hard boiled eggs and chop finely once cold. |  |
Chop the parsley. |  |
Mix 150 ml French dressing (vinaigrette) with the chopped eggs and herbs. |  |
Serve the sliced leeks, preferably warm, with the vinaigrette dressing poured over. |  |
Remarks:
For a richer dressing, use 2 yolks to one egg white instead of whole eggs.You can vary the herbs using any you choose, not just the usual parsley.
Source:
Home made; my father's all-time favourite dish.Last modified on: September 29th 2012
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