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Ingredientes
- 6 med leek, (about 2 pounds) Herbed Vinaigrette
- 2 tsp Dijon mustard
- 1 1/2 tsp white wine vinegar
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh herbs, (chives,parsley,basil ,tarrragon)
- 1/8 c. finely diced red pepper
- 1/4 c. Calamata olives
Direcciones
- Trim leeks to 7 inches and split lengthwise to within 1 1/2 inches of root end.
- Trim root ends but leave intact.
- Tie the leeks in a bundle and boiling salted water for 6 min. Drain.
- Cut the leeks apart at the root ends. Brush them with extra virgin olive oil and grill for 3-4 min on each side.
- Herbed Vinaigrette:Whisk the mustard, vinegar, salt and pepper. Add in the oil in a stream and whisk till emulsified. Add in the bell peppers, herbs and olives and whisk to incorporate.
- Spoon vinaigrette over leeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 221 | 98% |
| Total Fat 25.13g | 31% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 111mg | 5% |
| Potassium 22mg | 1% |
| Total Carbs 0.88g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.28g | 0% |
| Protein 0.32g | 1% |
