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Leeks with tarragon vinaigrette

  • 4.0 Star
  • Timer
    Cook 15 min
  • Chart 124.0 cal/
  • Chef hat Easy


Toast the pine nut. Chop the tarragon. Drain and rinse the capers. Trim and wash the medium leeks.


  1. 1 Cook the leeks in a pan of boiling salted water for 5-7 minutes, until tender. Drain, then arrange on a serving platter.
  2. 2 Meanwhile, whisk together the oil, vinegar, mustard and sugar, then stir in the capers and tarragon.
  3. 3 Spoon the dressing over the leeks, and scatter with pine nuts to serve.

1 Review

  • A-L-E

    Quick and easy to prepare. Enjoyed by all

  • Average per serving
  • Calories 124.0kCal
  • Fat11.6g
  • Saturated1.5g
  • Salt0.36g
  • Carbohydrates2.9
  • Sugar2.3g
  • Protein2.0g
  • Fibre2.7g