Baby Leek Salad with Tarragon
Here, young tender leeks are marinated in a piquant tarragon vinaigrette and then sprinkled with hard-boiled eggs and toasted breadcrumbs. This salad makes an excellent side salad, starter or light lunch.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1/4 cup fresh coarse wholegrain or white breadcrumbs
- 2 eggs
- 500 g baby leeks halved lengthwise
- Tarragon Vinaigrette
- 1/4 cup peanut oil
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp fresh tarragon chopped
- Salt and freshly ground black pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the grill (broiler) to high. Line the grill pan or a baking tray with foil. Spread the breadcrumbs on the tray, then toast for 4 minutes, until golden and crunchy.
- Bring a saucepan of water to a boil. Add the eggs and cook for 10 minutes. While the eggs are cooking, steam the leeks for 5-8 minutes, until just tender. (The leeks can be steamed over the eggs.)
- Meanwhile, to make the vinaigrette, whisk the peanut oil, vinegar, mustard and tarragon in a bowl, and season with salt and freshly ground black pepper.
- Drain the eggs and cool under cold running water, then peel and finely chop them.
- Arrange the leeks on a platter or individual serving plates and drizzle with the vinaigrette. Leave to cool, then scatter over the eggs and toasted breadcrumbs. Serve before the crumbs lose their texture.
Recipe Notes
Tip: For the best flavour, serve the salad at room temperature, not chilled.
Per serving: 212 calories, 7 g protein, 17 g fat (3 g saturated fat), 8 g carbohydrate (5 g sugars), 4 g fibre, 265 mg sodium
