Marinated Leeks With Herbs

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • 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

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.

Tips & Variations

No special items needed.



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:
(12 Oct 2017)