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Leeks in vinaigrette

Name: Leeks in vinaigrette
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4 people
Cuisine: French
Ingredients: 4 leeks; 2 hard-boiled eggs; parsley; 150 ml french dressing (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.

197 K 4.3/5 (28 reviews)

45 min.

Easy

2.65 €

4 people

4 Ingredients

Last modified on: September 29^th 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.

When should you start or finish this recipe?

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.

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).

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.

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 %