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Snacks
Leeks in Herb Vinaigrette
An elegant and light starter of tender boiled leeks with a zesty vinaigrette, fresh herbs, and grated egg.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Trim the leeks, cutting 2 cm above the root end. Boil in salted water for 6 minutes, then plunge into cold water, cut in half lengthwise, and pat dry.
2
In a small bowl, whisk together the vinegar, mustard, salt, and pepper, then gradually drizzle in the oil while whisking until thickened.
3
Divide the leeks into 4 portions, drizzle with the dressing, and garnish with chopped parsley and grated egg.
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