Leeks vinaigrette recipe
Created by The Tesco Recipes team
Here's our version of the French bistro classic: tender roasted leeks dressed in a tangy vinaigrette. Finished with soft eggs and fresh herbs, it's a simple dish with a big personality! Perfect as a starter or side.
See method- Serves 4 as a side
- Takes 35 mins
- 225 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 4 large leeks
- 1 tsp vegetable oil
- 2 eggs
- 1 tbsp capers, chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp caster sugar
- 1 shallot, finely chopped
- 3g fresh parsley, finely chopped
- 3g chives, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 935kJ 225.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.8gProtein 7.9gFibre 6.5g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Trim, wash and halve the leeks lengthways. Drizzle the vegetable oil on a baking tray; arrange the leeks cut-side down on the tray. Cover with foil and roast for 20 mins, then remove the foil and cook for another 10 mins until tender.
- Meanwhile, hard-boil the eggs in a saucepan of boiling water for 9-10 mins. Run under a cold tap until cool enough to handle, then peel, finely chop and mix with the capers; set aside.
- Whisk together the olive oil, cider vinegar, Dijon mustard, caster sugar and a pinch of salt. Stir through the shallot.
- Arrange the leeks cut-side up on a platter; drizzle over the vinaigrette. Top with the egg and capers, then sprinkle over the parsley and chives.
- See more Leek recipes
