Camaleo← Recipes
Leeks vinaigrette
Choose slim leeks and tie them in a bundle: they cook evenly and do not fall apart.
Starter · 4 servings · Prep time 25 min
Per serving
Calories165kcal
Protein6g
Carbs10g
Fat10g
Ingredients
- 800 gLeeks
- 2 pieceEggs
- 15 gMustard
- 15 mlCider vinegar
- 30 mlOlive oil
- 10 gFresh parsley
Method
- Keep the white and tender green parts of the leeks, split them and rinse carefully between the layers.
- Cook them for 15 minutes in salted boiling water, with the eggs for 10 of those minutes.
- Drain the leeks, pressing gently. Whisk the mustard, vinegar and oil.
- Spoon the dressing over the warm leeks, crumble the peeled eggs over them with a fork and sprinkle with parsley.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.