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Leeks vinaigrette recipe
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Here's our version of the French bistro classic: tender roasted leeks dressed in a tangy vinaigrette. Finished with soft eggs and fresh herbs, it's a simple dish with a big personality! Perfect as a starter or side. See method
Ingredients
- 4 large leeks
- 1 tsp vegetable oil
- 2 eggs
- 1 tbsp capers, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp caster sugar
- 1 shallot, finely chopped
- 3g fresh parsley, finely chopped
- 3g chives, finely chopped
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
935kj
225kcal
11%
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Fat
15g
22%
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Saturates
3g
13%
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Sugars
10g
11%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 10.8g
Protein 7.9g
Fibre 6.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Trim, wash and halve the leeks lengthways. Drizzle the vegetable oil on a baking tray; arrange the leeks cut-side down on the tray. Cover with foil and roast for 20 mins, then remove the foil and cook for another 10 mins until tender.
- Meanwhile, hard-boil the eggs in a saucepan of boiling water for 9-10 mins. Run under a cold tap until cool enough to handle, then peel, finely chop and mix with the capers; set aside.
- Whisk together the olive oil, cider vinegar, Dijon mustard, caster sugar and a pinch of salt. Stir through the shallot.
- Arrange the leeks cut-side up on a platter; drizzle over the vinaigrette. Top with the egg and capers, then sprinkle over the parsley and chives.
See more Leek recipes