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.
197 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: Warm cauliflower salad with two cheeses, Avocado, artichoke and chicken salad, Purple sprouting broccoli and endive salad, Cubed salad, Cajun-style lentil salad, ... See them all 71
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, Lambé salad, Avocado mousse with sorrel, Green avocado salad, Cauliflower and egg salad, ... See them all 47
Parsley
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Chicken Brussels pie, Raw beetroot salad, Bolognaise lasagne, Creamy polenta with green asparagus, ... See them all 164
Other recipes you may also like
Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping. Using this feta in a salad, such as Greek salad, adds an amazing flavour. August 2nd 2015115 K4.6 15 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky. June 2nd 2015277 K5 1 hour 40 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 2011101 K 24.5
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs. October 13th 2010327 K4.7 5 hours 50 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018435 K4.8 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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.