Leek vinaigrette
This is a classic dish that deserves a revival. With sweet baby leeks commonly available this recipe is an easy one to prepare.
SERVES4
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
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Method
- In boiling water blanch the baby leeks until just soft through
- Remove from boiling water and submerge in iced water to refresh
- Drain leeks and cut into 1cm rounds
- Mix together the olive oil, garlic and vinegar
- Arrange leeks on serving plates and drizzle with dressing
- Sprinkle parmesan, chervil and almonds over the top and serve
The components of this dish can all be prepared in advance and refrigerated for quick serving.
- 400 gbaby leeks
- 2 tbspextra virgin olive oil
- 1 clovegarlic, crushed
- 2 tbspwhite wine vinegar
- 2 tbspparmesan cheese, shaved
- 2 tbspfresh chervil
- 2 tbsptoasted almonds, chopped
Per serve
- Energy407kJ
- Total Fat8.5g
- Saturated Fat1.5g
- Total Carbohydrate3.1g
- Sugars2.7g
- Dietary Fibre1.6g
- Sodium21mg
Method
- In boiling water blanch the baby leeks until just soft through
- Remove from boiling water and submerge in iced water to refresh
- Drain leeks and cut into 1cm rounds
- Mix together the olive oil, garlic and vinegar
- Arrange leeks on serving plates and drizzle with dressing
- Sprinkle parmesan, chervil and almonds over the top and serve
The components of this dish can all be prepared in advance and refrigerated for quick serving.
Ingredients
- 400 gbaby leeks
- 2 tbspextra virgin olive oil
- 1 clovegarlic, crushed
- 2 tbspwhite wine vinegar
- 2 tbspparmesan cheese, shaved
- 2 tbspfresh chervil
- 2 tbsptoasted almonds, chopped
Ingredients
- 400 gbaby leeks
- 2 tbspextra virgin olive oil
- 1 clovegarlic, crushed
- 2 tbspwhite wine vinegar
- 2 tbspparmesan cheese, shaved
- 2 tbspfresh chervil
- 2 tbsptoasted almonds, chopped
Nutrition Facts
Per serve
- Energy407kJ
- Total Fat8.5g
- Saturated Fat1.5g
- Total Carbohydrate3.1g
- Sugars2.7g
- Dietary Fibre1.6g
- Sodium21mg
Method
- In boiling water blanch the baby leeks until just soft through
- Remove from boiling water and submerge in iced water to refresh
- Drain leeks and cut into 1cm rounds
- Mix together the olive oil, garlic and vinegar
- Arrange leeks on serving plates and drizzle with dressing
- Sprinkle parmesan, chervil and almonds over the top and serve
The components of this dish can all be prepared in advance and refrigerated for quick serving.
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