Leeks vinaigrette

Name: Leeks vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 40 ml olive oil; 15 g Dijon mustard; 2 eggs; 800 g leeks; 20 ml wine vinegar

French
Starter
Vegetarian
Autumn

Warm, tender leeks with mustard vinaigrette and hard-boiled eggs.

Active time20 min

Cooking20 min

Total40 min

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Ingredients

800 g leeks
2 eggs
40 ml olive oil
15 g Dijon mustard
20 ml wine vinegar

Preparation

Step completed · 1
Remove the roots and damaged leaves. Slit the leeks lengthways, wash between the leaves and cut into lengths.
Step completed · 2
Cook the leeks for 20 minutes in simmering water. In another saucepan, cook the eggs for 9 minutes in boiling water. Cool the eggs in cold water and peel them; drain the leeks.
Step completed · 3
While the leeks and eggs are cooking, whisk together the mustard, vinegar and oil. Spoon the vinaigrette over the warm leeks and scatter over the chopped hard-boiled eggs.

Allergens

Eggs
Mustard

Nutrition

Per serving · recipe for 4 people

Energy: 190 kcal
Protein: 6.5 g
Carbohydrate: 9.3 g
Sugars: 7.9 g
Fat: 13 g
Saturates: 2.2 g
Fibre: 3.6 g
Salt: 0.4 g
Lactose: <0.1 g

Variations

French
Leeks vinaigrette with hazelnuts
Leeks vinaigrette topped with hard-boiled eggs and hazelnuts.
25 min active time
Leeks vinaigrette with walnuts
Leeks vinaigrette with walnuts. Prepared with walnut kernels instead of hazelnuts.
25 min active time
Steamed leeks with vinaigrette
Leeks steamed instead of boiled, served warm with mustard vinaigrette and chopped hard-boiled eggs.
20 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration