- Recipes Home
- Interest Groups
Leeks Vinaigrette Recipe
|Boiling water||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Instant minced onion||1 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Hard cooked egg||1|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1638 Calories from Fat 1035
% Daily Value*
Total Fat 117 g180.2%
Saturated Fat 17.2 g86%
Trans Fat 0 g
Cholesterol 241.7 mg
Sodium 763.7 mg31.8%
Total Carbohydrates 139 g46.3%
Dietary Fiber 18.3 g73.4%
Sugars 36.2 g
Protein 22 g44%
Vitamin A 340% Vitamin C 256%
Calcium 62.9% Iron 121.9%
*Based on a 2000 Calorie diet
Split in half lengthwise to within 3/4 inch of bulb end.
Strip away outer layers of leaves to reach nonfibrous leaves inside.
Hold under running water, separating leaves to wash.
In a large frying pan over high heat, immerse leeks in 1 inch boiling water and cook, covered, until tender when pierced (about 10 minutes); drain.
Combine oil, chives, onion, tarragon, salt, and pepper.
Pour over leeks; cover and chill for about 1 hour.
Meanwhile, press egg through a wire strainer; blend with parsley.