Steamed leeks with walnut and sun-dried tomato dressing
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Leek trimmed 900 g
- Walnuts shelled 40 g
- Sun-dried tomatoes oil-packed, drained 35 g
- Extra virgin olive oil for dressing 60 g
- Apple cider vinegar for dressing 20 g
- Water steaming; discarded 800 g
- Parsley chopped 4 g
- Salt for dressing 2 g
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Method
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Trim the leeks, open the layers to wash out soil and cut into 5 cm pieces. Heat the 800 g water beneath the steamer. Cover and steam the leeks for 15-18 minutes until easily pierced. Drain, cool slightly and discard the water.
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Place the walnuts, sun-dried tomatoes, all the oil, cider vinegar and salt in a small food processor. Pulse briefly to make a dressing with small pieces, rather than a completely smooth paste.
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Divide all the leeks between four plates and spoon over all the dressing. Sprinkle with the parsley and serve warm or cool.
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