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.

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Side
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Side

Method

  1. In boiling water blanch the baby leeks until just soft through
  2. Remove from boiling water and submerge in iced water to refresh
  3. Drain leeks and cut into 1cm rounds
  4. Mix together the olive oil, garlic and vinegar
  5. Arrange leeks on serving plates and drizzle with dressing
  6. 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 g
    baby leeks
  • 2 tbsp
    extra virgin olive oil
  • 1 clove
    garlic, crushed
  • 2 tbsp
    white wine vinegar
  • 2 tbsp
    parmesan cheese, shaved
  • 2 tbsp
    fresh chervil
  • 2 tbsp
    toasted almonds, chopped
Per serve
  • Energy
    407kJ
  • Total Fat
    8.5g
  • Saturated Fat
    1.5g
  • Total Carbohydrate
    3.1g
  • Sugars
    2.7g
  • Dietary Fibre
    1.6g
  • Sodium
    21mg

Method

  1. In boiling water blanch the baby leeks until just soft through
  2. Remove from boiling water and submerge in iced water to refresh
  3. Drain leeks and cut into 1cm rounds
  4. Mix together the olive oil, garlic and vinegar
  5. Arrange leeks on serving plates and drizzle with dressing
  6. 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.