Fresh leeks drizzled with tangy vinaigrette for a simple salad.
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Nutrition per Serving
Ingredients
Estimated total cost: €3.21 · €0.80/serving
- 3 to 4 tablespoons premium extra virgin olive oil, to your preferenceEst. price €0.18–€0.45
- 1 1/2 tablespoons sherry or alternative wine vinegar, or adjust to your likingEst. price €0.15–€0.30
- Salt and freshly ground black pepper to your tasteEst. price €0.01–€0.03
- 1 hard-boiled egg, minced or pressed through a coarse sieve (chill before mincing for easier handling)Est. price €0.25–€0.50
- 1 pound slender and uniform leeks, trimmed and thoroughly washed (slice lengthwise and soak in cold water to remove grit)Est. price €2.50–€4.50
- 1 teaspoon Dijon mustardEst. price €0.04–€0.08
- 1 teaspoon finely chopped shallotEst. price €0.08–€0.15
Steps
- 1Place the leeks in a steaming basket above simmering water; steam until they are soft, for approximately 10 minutes. Once done, transfer the steamed leeks onto a serving platter.
- 2As the leeks are being steamed, prepare a vinaigrette by whisking oil, vinegar, mustard, and shallot together. Season with a pinch of salt and freshly ground pepper. Adjust the taste by adding more vinegar, salt, or oil if needed.
Cultural note
Leek vinaigrette salads have French origins, often associated with classic French cuisine. The combination of tangy flavors from the sherry vinegar and Dijon mustard, paired with the delicate leeks, reflects the influence of French culinary traditions in this dish.
Seasonal note
Leeks are in season from fall to early spring, making this salad ideal for the cooler months. Eggs and shallots are typically available year-round, ensuring easy access to ingredients for the dish.
Health note
This Tangy Leek Vinaigrette Salad is a nutritious option with a good balance of protein, healthy fats, and fiber. It's rich in vitamins A and C from the leeks and eggs, while the olive oil provides heart-healthy monounsaturated fats. The salad is relatively low in sugar and cholesterol.
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