French Leeks with Vinaigrette

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A classic French side dish with our special Jow twist!


6 minutes

Prep time

15 minutes

Cook time

267 cal.

Per serving



Stovetop, Pot (small)



Step 1

Wash the leeks. Remove the root & dark green leaves. Slice the leeks in half horizontally & lengthwise.


Step 2

Add the leeks to a pot of salted boiling water. Cook for 10-15 min, or until fork-tender.


Step 3

Carefully add the eggs to a separate pot of gently boiling water. Cook the eggs for 8 min.

Dijon mustard
White wine vinegar

Step 4

In a small bowl, whisk together the vinegar, mustard, salt, pepper & a drizzle of olive oil.


Step 5

Plunge the cooked eggs into a bowl of icy cold water to stop the cooking. Once cooled, peel the eggs. Transfer the eggs to a small bowl. Use a fork to mash them into large pieces.

Chives (fresh)

Step 6

Drain the leeks. Arrange them on a serving plate. Top with the mashed egg. Drizzle with the vinaigrette. Garnish with chopped chives (optional). Season with salt & pepper. Bon appétit!

Nutrition facts

Average estimated amount for one serving

Energy267 cal.
Fat21 g
Carbohydrates8 g
Protein10 g
Fiber4 g

On average, one serving of the recipe "French Leeks with Vinaigrette" contains 267 Energy, 21 g of Fat, 8 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.

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French Leeks with Vinaigrette
Very easy