This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
196 K 4.3/5 (28 reviews)
45 min.
Easy
2.65 €
4 people
4 IngredientsLast modified on: September 29th 2012
For 4 people, you will need:
- 1
4 leeks - 2
2 hard-boiled eggs - 3
parsley - 4
150 ml french dressing (vinaigrette) - Total weight: 1,130 grams
Times for this recipe
Preparation: 40 min.
Cooking: 5 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 5 min.
Steam the leeks in a pressure cooker for five minutes, counting from when it starts to hiss.
Stage 3
The idea is to have leeks which ar only just cooked and which keep as much of their colour as possible.
Stage 4 - ⌛ 15 min.
Shell 2 hard-boiled eggs and chop finely once cold.
Stage 5 - ⌛ 2 min.
Chop the parsley.
Stage 6 - ⌛ 3 min.
Mix 150 ml french dressing (vinaigrette) with the chopped eggs and herbs.
Stage 7 - ⌛ 5 min.
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.
You can vary the herbs using any you choose, not just the usual parsley.
Keeping: A few days in the fridge (with out the dressing) in a sealed container.
Source: Home made; my father's all-time favourite dish.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 70 RDI=7 % | 150 RDI=20 % | 1,720 RDI=90 % | 7,210 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 6 RDI=1 % | 10 RDI=2 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per person | 7 RDI=3 % | 20 RDI=2 % | 40 RDI=6 % | 430 RDI=20 % | 1,800 RDI: 20 % |
How much will it cost?
- For 4 people : 2.65 €
- Per person : 0.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: French bean salad with vinaigrette , Salad lyonnaise, Very green mixed salad, Greek salad with chicken, Shiro-goma salad, ... See them all 71
Leek
Like these other recipes: Roasted vegetables with thyme and green sauce, Sautéed chicken with leeks, Cretan-style salmon , Deep leek and potato quiche, Chicken nems, ... See them all 76
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Lentil and cold-meat salad, Mimosa eggs, Avocado mousse with sorrel, Spinach Croque-monsieur , Roasted leeks with pesto, ... See them all 47
Parsley
Like these other recipes: Raw beetroot salad, Bouquet garni, Summery cheese on toast, Valay salad, Grandma's salad, ... See them all 164
Other recipes you may also like
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes. December 24th 2018160 K4.3 2 hours 50 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011415 K3.8 1 hour 4 min.
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are. February 21th 2011392 K5 25 min.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking. February 21th 2011310 K 25 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.