• 4servings
  • 22minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 medium leeks

  2. 1 small shallot finely chopped

  3. 1 tbsp finely chopped flat leaf parsley

  4. 1 tbsp finely chopped capers

  5. 1 tbsp finely chopped gherkins

  6. 1 hard-boiled egg finely chopped

  7. 5 tbsp olive oil

  8. 1 tbsp red wine vinegar

  9. 1 tbsp lemon juice

  10. a small piece of finely chopped lemon peel

  11. salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Trim the leeks, cut down the middle lengthways almost to the root and rinse in cold water to remove the dirt. Boil in salted water for about 10-12 minutes until tender.

  2. Mix all the vinaigrette ingredients together, season with salt and freshly ground pepper and pour over the leeks.


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