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🍽️ Warm Leek, Tomato, Egg, and Parsley Salad

279 kcal · 30 min · 4 servings

Ingredients

• 4 stalks leek
• 80 ml dry white wine
• 120 ml vegetable broth
• 1 bay leaf
• 1 clove garlic
• salt
• pepper (from the mill)
• 3 eggs
• 4 tomatoes
• 2 small onions
• 1 handful fresh parsley
• 3 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp hot mustard
• 5 tbsp olive oil

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Trim off the tough green ends and the root.
3. 3. Cut the white stalks into three equal pieces.
4. 4. Add wine, vegetable broth, a bay leaf, one peeled garlic clove, a pinch of salt, and pepper to a pot.
5. 5. Bring the liquid to a boil.
6. 6. Place the leek pieces into the boiling liquid.
7. 7. Let the leek cook in the liquid for about 10 minutes.
8. 8. Carefully remove the leek from the liquid using a slotted spoon.
9. 9. Let the leek drain briefly.
10. 10. Arrange the leek on a serving platter or individual plates.
11. 11. Boil the eggs until hard-boiled.
12. 12. Cool the eggs immediately under cold water.
13. 13. Peel the cooled eggs.
14. 14. Wash the tomatoes.
15. 15. Remove the tough stem ends from the tomatoes.
16. 16. Dice the tomatoes finely.
17. 17. Peel the onions.
18. 18. Slice the onions into thin rings.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Pick off the parsley leaves.
22. 22. Chop the parsley leaves finely.
23. 23. Cut one egg in half.
24. 24. Remove the yolk from the egg half.
25. 25. Mash the yolk in a small bowl with a fork.
26. 26. Whisk the mashed yolk with vinegar, lemon juice, mustard, and oil to make a dressing.
27. 27. Season the dressing with salt and pepper.
28. 28. Dice the remaining eggs and the egg whites.
29. 29. Mix the diced eggs with the tomatoes, parsley, and onions.
30. 30. Fold the vegetable and egg mixture gently into the dressing.

Nutrition per serving

• kcal: 279
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 15 g