Recipes · French · Appetizers
Poireaux Vinaigrette (Leeks Vinaigrette)
One serving has 271 kcal and 4 g protein, and at least a fifth of a woman's daily need of vitamin K (194%), manganese (71%), pyridoxine (48%), vitamin C (46%), folate (42%) and copper (36%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (288 g)
- Difficulty: Easy
- Diets: Vegan, Gluten-free, Dairy-free
- Contains: mustard, sulphite
Ingredients
- 250 g Leeks, raw
- 12 g Olive oil
- 8 g Vinegar, red wine
- 4 g Mustard
- 10 g Shallots, raw
- 3 g Parsley, fresh
- 0.8 g Salt
- 0.2 g Black pepper
Method
- Trim the leeks, slit them lengthways almost to the root and rinse well between the layers to remove any grit, then keep them whole or halve lengthways.
- Simmer the leeks in salted water for 10-12 minutes until the base is completely tender when pierced with a knife.
- Lift out onto a clean towel, pat dry and press gently to remove excess water, then let cool to room temperature.
- Whisk the mustard, vinegar, salt and pepper together, then slowly whisk in the olive oil to make a smooth vinaigrette.
- Stir the minced shallot into the vinaigrette.
- Arrange the leeks on a plate, spoon the vinaigrette over them and scatter with chopped parsley. Serve at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 271 kcal | 13% |
| Carbohydrates | 37.6 g | |
| Water | 229 mL | |
| Fiber | 5.1 g | 17% |
| Protein | 4.3 g | 9% |
| Tryptophan | 0.03 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.15 g | |
| Leucine | 0.27 g | |
| Lysine | 0.22 g | |
| Methionine | 0.05 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.16 g | |
| Tyrosine | 0.12 g | |
| Valine | 0.16 g | |
| Histidine | 0.07 g | |
| Fat | 12.9 g | |
| Monounsaturated | 8.9 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.4 g | |
| Saturated | 1.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 160 mg | 16% |
| Copper | 0.32 mg | 36% |
| Iron | 5.8 mg | 32% |
| Magnesium | 76.2 mg | 25% |
| Manganese | 1.3 mg | 71% |
| Phosphorus | 101 mg | 14% |
| Potassium | 512 mg | 11% |
| Selenium | 4 µg | 7% |
| Sodium | 408 mg | |
| Zinc | 0.4 mg | 5% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.4 mg | 8% |
| Pyridoxine (vitamin B6) | 0.62 mg | 48% |
| Folate (vitamin B9) | 168 µg | 42% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 26.2 mg | 6% |
| Vitamin A | 220 µg | 31% |
| Vitamin C | 34.8 mg | 46% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 4.1 mg | 27% |
| Vitamin K | 174 µg | 194% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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