Recently Viewed Recipes
 
  Top Searches
 
 

Marinated Leeks With Herbs

"Presented in this recipe are leeks that have been poached and dressed in a mustardy dressing. These will pare really well with almost any type of meal. Leeks are nourishing, cheap, and tasty."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (1)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 15m

Cook Time: 30m

   

Servings: 4  

 
 
  • 5.0000

Awesome! Used fresh small leeks from my garden so was able to use more of the green part and a delicious olive oil from Italy. Wonderful flavours! Thanks for another keeper ForeverMama! Made for Billboard Recipe Tag..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 115 grams leeks (8 medium leeks, trimmed of tough green parts)
  • Kosher salt, to taste
  • 5 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Freshly ground white pepper, to taste
  • 7 tablespoons oil (preferably a good quality olive oil)
  • 8 sprigs parsley
  • 1 large egg (hard-boiled, chopped)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Starting about 1" above root end, slice leeks lengthwise, but not all the way through. Open leeks like a book and wash well in cold running water to remove all sand and dirt. Bring a 12" deep-sided skillet of salted water to a boil, add leeks, and cook over medium heat until soft but not mushy, about 6 minutes.

Step 2

Transfer leeks to a large bowl of ice water to stop them from cooking further. Carefully split leeks completely in half lengthwise, and transfer to a rack, cut side down, to drain thoroughly.

Step 3

Whisk vinegar, mustard, and salt and pepper together in a small bowl. Gradually add oil, whisking constantly, until vinaigrette is smooth and creamy. Adjust seasonings and set aside.

Step 4

Remove leaves from 4 of the parsley sprigs, chop leaves, and set aside.

Step 5

Divide leek halves equally among 4 warm salad plates. Drizzle vinaigrette over leeks, and sprinkle with chopped parsley and egg. Garnish each plate with a sprig of parsley.

  Nutritional Facts
 
 
  • Serving Size: 1 (207.5 g)
  • Calories 294.6
  • Total Fat - 26.1 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 52.1 mg
  • Sodium - 122.1 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 4.6 g
  • Sugars - 2.2 g
  • Protein - 5.9 g
  • Calcium - 193.2 mg
  • Iron - 8.5 mg
  • Vitamin C - 163.1 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

Awesome! Used fresh small leeks from my garden so was able to use more of the green part and a delicious olive oil from Italy. Wonderful flavours! Thanks for another keeper ForeverMama! Made for Billboard Recipe Tag.

 

Review by Luvcookn