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Leeks vinaigrette recipe

Leeks vinaigrette recipe

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Created by The Tesco Real Food 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

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
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    935kj
    225kcal     11%

  • Fat

    15g 22%

  • Saturates

    3g 13%

  • Sugars

    10g 11%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 10.8g Protein 7.9g Fibre 6.5g

Method

  1. 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.
  2. 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.
  3. Whisk together the olive oil, cider vinegar, Dijon mustard, caster sugar and a pinch of salt. Stir through the shallot.
  4. 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

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