Try this Leeks with Shallot Caper Vinaigrette recipe, or contribute your own.
Suggest a better description*Sherry vinegar is available at specialty foods shops and many supermarkets. Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves. In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water. In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley. Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving. Serves 2 as a first course. Gourmet July 1995 Per serving: 248 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1078 | ||
Calories from Fat: 1078 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.5g | 161 % | |
Saturated Fat 23.3g | 117 % | |
Monounsaturated Fat 55.2g | ||
Polyunsanturated Fat 36.2g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 145.9mg | 5 % | |
Potassium 60.6mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1078
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