Leeks Vinaigrette by @louloukitchen_

31 min

2 servings

🥬

2

Leek whites

🧈

10 g

Butter

🍋

1

Preserved lemon

🍋

Lemon

🫒

3 tbsp

Olive oil

🌼

1 tsp

Mustard

🌱

1 tbsp

Tahini

🍯

1 tbsp

Honey

🍲

Vegetable stock

💧

Water

🥬

Leek green oil

🥜

Hazelnuts

🌿

Basil

  1. Wash
    • Leek whites

    Wash the leek whites and cut them into rounds.

  2. Sauté
    • Leek whites
    • Preserved lemon
    • Butter

    Sauté the leek rounds with preserved lemon peel in butter on one side.

  3. Add
    • Vegetable stock
    • Water

    After 5–6 minutes, add a little vegetable stock or water.

  4. Cook

    Cook over medium heat for 15 minutes.

  5. Step
    • Olive oil
    • Mustard

    Prepare the vinaigrette with olive oil, mustard, tahini and honey.

  6. Pour
    • Leek green oil
    • Leek whites

    Pour the vinaigrette onto a plate and add the leek green oil.

  7. Add
    • Leek whites
    • Hazelnuts
    • Basil

    Add the leeks, hazelnuts and basil.

Leeks Vinaigrette by @louloukitchen_

31 min

2 servings

🥬

2

Leek whites

🧈

10 g

Butter

🍋

1

Preserved lemon

🍋

Lemon

🫒

3 tbsp

Olive oil

🌼

1 tsp

Mustard

🌱

1 tbsp

Tahini

🍯

1 tbsp

Honey

🍲

Vegetable stock

💧

Water

🥬

Leek green oil

🥜

Hazelnuts

🌿

Basil

Preparation Steps

  1. Step 1/7

    Wash the leek whites and cut them into rounds.

    🥬Leek whites
    🔪Knife
    🪵Cutting board

  2. Step 2/7

    Sauté the leek rounds with preserved lemon peel in butter on one side.

    🥬Leek whites
    🍋Preserved lemon
    🧈Butter
    🍳Frying pan

  3. Step 3/7

    After 5–6 minutes, add a little vegetable stock or water.

    🍲Vegetable stock
    💧Water
    🍳Frying pan

  4. Step 4/7

    Cook over medium heat for 15 minutes.

    🍳Frying pan

  5. Step 5/7

    Prepare the vinaigrette with olive oil, mustard, tahini and honey.

    🫒Olive oil
    🌼Mustard
    🌱Tahini
    🍯Honey
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/7

    Pour the vinaigrette onto a plate and add the leek green oil.

    🥬Leek green oil
    🍽️Plate

  7. Step 7/7

    Add the leeks, hazelnuts and basil.

    🥬Leek whites
    🥜Hazelnuts
    🌿Basil
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Dairy, Fruit, Condiment, Oil, Seeds, Sweetener, Other, Nuts, Herbs

Ingredients

Leek whites, Butter, Preserved lemon, Lemon, Olive oil, Mustard, Tahini, Honey, Vegetable stock, Water, Leek green oil, Hazelnuts, Basil

Notes

Preserved lemon (use the peel), Olive oil (for the vinaigrette), Mustard (for the vinaigrette), Tahini (for the vinaigrette), Honey (for the vinaigrette), Vegetable stock (a small amount, water is an alternative), Water (alternative to vegetable stock), Hazelnuts (a few), Basil (a little)

Allergens

Milk, Mustard, Sesame, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

230 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 16g, Fat: 18g, Fiber: 3.5g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 220mg, Potassium: 220mg, Calcium: 50mg, Magnesium: 25mg, Iron: 1mg

Vitamins

Vitamin K: 25µg, Vitamin C: 10mg, Vitamin A: 100µg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

21 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Frying pan, Mixing bowl, Whisk, Plate

Appliances

Stove

Type

Type

Type Of Dish

Side Dish, Appetizer

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Crunchy

Flavors

Tangy, Nutty, Sweet, Fresh, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,keep vinaigrette separate if possible,best enjoyed fresh as leeks soften further over time)