Warm Leek Salad with Tomatoes, Eggs and Parsley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 160.5 μg | (268 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 325 μg | (108 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,065 mg | (27 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 stalks Leeks
- 80 milliliters dry white wine
- 120 milliliters Vegetable broth
- 1 bay leaf
- 1 garlic clove
- salt
- freshly ground peppers
- 3 eggs
- 4 Tomatoes
- 2 small onions
- 1 handful fresh parsley
- 3 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp sharp Mustard
- 5 Tbsps olive oil
Preparation steps
Trim the leeks, rinse and cut each leek into 3 pieces. Combine the wine, broth, bay leaf and peeled garlic, season with salt and pepper, bring to a boil, add the leeks and cook for about 10 minutes.
Remove with a slotted spoon, drain and transfer to serving plates.
Hard-boil the eggs, rinse under cold water until cool then peel. Rinse the tomatoes, remove the stems and cut into small cubes. Peel the onions and cut into thin slices. Rinse the parsley, shake dry, pluck the leaves and chop. Cut 1 egg in half, remove the egg yolk and mash in a bowl with a fork. Whisk in the vinegar, lemon juice, mustard and oil and season with salt and pepper. Cut the remaining eggs and egg white into small cubes and mix with tomatoes, parsley and onions. Add the vinaigrette, toss to combine then spread over the leeks.
