Warm Leek Salad with Tomatoes, Eggs and Parsley

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Warm Leek Salad with Tomatoes, Eggs and Parsley
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
4 stalks Leeks
80 milliliters dry white wine
120 milliliters Vegetable broth
1 bay leaf
1 garlic
salt
freshly ground peppers
3 eggs
4 tomatoes
2 small onions
1 handful fresh parsley
3 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 teaspoon sharp Mustard
5 tablespoons olive oil
How healthy are the main ingredients?
Leekolive oilparsleyMustardgarlicsalt

Preparation steps

1.

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.

2.

Remove with a slotted spoon, drain and transfer to serving plates.

3.

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.