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Leeks with Parsley, Egg and Walnut Dressing Salad Recipe

Leeks with Parsley, Egg with Walnut Dressing Salad Recipe, In French cooking, leeks are valued for their smooth texture as well as their flavour.  They make a wonderful salad, which should be eaten slightly warm, so it is the ideal dish to serve with assorted patties and boiled new potatoes for a gourmet picnic feast.


Leeks with Parsley, Egg and Walnut Dressing Salad Ingredients:

  • 1 ½ lb. young leeks
  • 1 egg


  • 1 oz. fresh parsley
  • 2 tbsp. olive oil, preferably French
  • juice of ½ lemon
  • ½ cup toasted walnuts, chopped
  • 1 tsp. superfine sugar
  • salt and pepper

Cooking Instructions:

  • Bring a saucepan of salted water to a boil.  Cut the leeks into 4 in lengths and rinse well to flush out any grit or soil.
  • Cook the leeks for 8 minutes.  Drain and part-cool under running water.
  • Lower the egg into boiling water and cook for 12 minutes.  Cool under running water, shell and set aside.
  • For the dressing, finely chop parsley in a food processor.
  • Add the olive oil, lemon juice and toasted walnuts.  Blend for 2 minutes until well smooth.
  • Adjust the consistency with about 1/3 cup water.  Add the sugar and season to taste with salt and pepper.
  • Place the leeks on an attractive plate, then spoon on the sauce.
  • Finely grate the hard-cooked egg and scatter over the sauce.  Serve at room temperature.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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