Leeks vinaigrette with walnuts

Name: Leeks vinaigrette with walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 40 g walnut kernels; 50 ml olive oil; 20 g Dijon mustard; 3 eggs; 800 g leeks; 25 ml wine vinegar

Leeks vinaigrette with walnuts. Prepared with walnut kernels instead of hazelnuts.

Active time25 min

Cooking20 min

Total45 minResting : 10 min

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Ingredients

800 g leeks
3 eggs
40 g walnut kernels
50 ml olive oil
20 g Dijon mustard
25 ml wine vinegar

Preparation

Step completed · 1
Remove the roots and damaged leaves from the leeks. Slit them lengthways, wash thoroughly, then cut into 10 cm lengths. Cook for 15 to 20 minutes in simmering water until tender. Drain and leave to cool for 10 minutes until warm.
Step completed · 2
While the leeks are cooking, cook the eggs for 9 minutes in another saucepan of boiling water. Cool them under cold water, peel and chop. Roughly chop the walnuts.
Step completed · 3
Mix the mustard and vinegar, then whisk in the oil. Spoon over the warm leeks and scatter over the chopped eggs and walnuts.

Allergens

Eggs
Mustard
Tree nuts

Nutrition

Per serving · recipe for 4 people

Energy: 300 kcal
Protein: 9.5 g
Carbohydrate: 10 g
Sugars: 8.2 g
Fat: 23 g
Saturates: 3.5 g
Fibre: 4.3 g
Salt: 0.5 g
Lactose: <0.1 g

Variations

French
Leeks vinaigrette
Warm, tender leeks with mustard vinaigrette and hard-boiled eggs.
20 min active time
French
Leeks vinaigrette with hazelnuts
Leeks vinaigrette topped with hard-boiled eggs and 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