Leek Salad

Brighten up your table with this refreshing Leek Salad, a vibrant combination of tender, blanched leeks, zesty lemon-Dijon vinaigrette, and a delightful crunch from toasted walnuts. This simple yet sophisticated dish highlights the natural sweetness of leeks while incorporating fresh parsley and thinly sliced red onion for a crisp, herbaceous touch. Perfectly complemented by the tang of white wine vinegar and a hint of honey, this salad is as delicious as it is nutritious. Ready in just 25 minutes, it makes a lovely side dish, a light lunch, or a refreshing addition to any dinner spread. Not only is it packed with seasonal flavor, but it's also an elegant way to showcase an often-overlooked vegetable.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 whole leeks
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley
• 0.25 cups toasted walnuts
• 0.5 whole red onion
• 4 cups water
• 2 tablespoons white wine vinegar

Directions

Step 1

Trim off the dark green tops and root ends of the leeks, leaving only the white and light green parts.

Step 2

Slice the leeks lengthwise, and rinse thoroughly under running water to remove any dirt or sand trapped in the layers.

Step 3

Fill a large pot with 4 cups of water and add 2 tablespoons of white wine vinegar. Bring to a boil.

Step 4

Add the cleaned leeks to the boiling water and blanch them for 5 minutes, or until tender but still holding their shape.

Step 5

Remove the leeks from the pot and transfer them to a bowl of ice water to stop the cooking process. Let them cool for 2-3 minutes.

Step 6

Pat the leeks dry with a clean kitchen towel and cut them into 2-inch pieces. Set aside.

Step 7

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to create the vinaigrette.

Step 8

Thinly slice half a red onion and finely chop the fresh parsley.

Step 9

In a mixing bowl, combine the blanched leeks, sliced red onions, and chopped parsley. Pour the vinaigrette over the vegetables and toss gently to coat evenly.

Step 10

Transfer the salad to a serving platter and sprinkle toasted walnuts on top for added crunch.

Step 11

Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1549.0g)

Amount per serving	% Daily Value*
Calories	853.8

Total Fat 64.5g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1404.7mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 10.1g	0%
Total Sugars 24.8g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 332.3mg	0%
Iron 10.2mg	0%
Potassium 1081.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 5.1%

Carbs: 30.9%