Leek and Egg Salad, Mushrooms and Crusty Bread

Sweet steamed leeks served with boiled eggs, garlicky sautéed mushrooms, and a simple mustard dressing with sliced baguette.

Vegetarian Healthy Budget-Friendly Salad Egg

Estimated Nutrition

Calories

416.3

kcal / serving

1665.2 kcal total

Carbs

31.2g

per serving

124.6 g total

Fat

26.5g

per serving

105.8 g total

Protein

13.6g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Mustard

Dairy

piece

Eggs

Boiled and peeled

GrainsCereals

piece

Baguette

Small, cut into slices

NutsSeeds

pinch

Salt

To taste

pinch

Pepper

To taste

clove

Garlic

Finely chopped

OilsFats

tbsp

Olive Oil

Divided for frying and dressing

Vegetables

500

Leeks

Washed, trimmed, and cut into rounds and strips

250

Mushrooms

Wiped clean and sliced

Method

Boil eggs for eight minutes, cool in cold water, and peel.

Trim leeks, cut into strips and rounds, discarding coarse outer leaves.

Steam leek pieces over salted boiling water for four minutes until tender.

Cool leeks under cold water and squeeze out excess moisture.

Sauté mushrooms in 15ml oil for five minutes, then add garlic for one minute.

Whisk remaining oil, vinegar, and mustard to create a dressing.

Assemble leeks and egg wedges in a bowl, add seasoning, and dress.

Serve the salad immediately with sautéed mushrooms and sliced baguette.