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Greek Leeks Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1152
Energy (kCal)752.9266
Carbohydrates (g)64.5151
Total fats (g)55.7481
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together. | 2. Trim the tops, leaving 1-inch of green leaves. | 3. Cut leeks lengthwise into halves. | 4. Wash very well, so that no dirt remains. | 5. Steam until crisply tender, about 8-10 minutes. | 6. Remove from pot and dry thoroughly. | 7. Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl. | 8. Gradually whisk in olive oil in a slow, steady stream. | 9. Arrange warm leeks in a single layer on a serving platter. | 10. Pour vinaigrette over all parts. | 11. Sprinkle the diced tomatoes and olives on top. | 12. Leave at room temperature for 1-2 hours. | 13. Garnish with fresh mint, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 4 217.16 50.373999999999995 5.34 1.068
    green onion 1 minced 19.17 4.0754 0.6887 0.3337
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    dijon mustard 2 teaspoons - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    black pepper 1/8 ground 0.7216 0.1839 0.0299 0.0094
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    tomato 1/2 cup diced 13.41 2.898 0.6556 0.149
    greek olive 12 - - - -
    mint sprig - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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