Roasted Leek and Potato Salad

Name: Roasted Leek and Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons chopped drained capers; 4 hard-cooked eggs, quartered or thickly sliced; 4 mediums leeks, white and tender green parts only, halved lengthwise; 473 milliliters mixed baby greens; 59 milliliters extra-virgin olive oil; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 1 Tbsp whole-grain mustard; 454 grams fingerling or baby Yukon Gold potatoes, halved lengthwise

Roasted Leek and Potato Salad might be just the side dish you are searching for. One serving contains 324 calories, 11g of protein, and 19g of fat. This gluten free, dairy free, whole 30, and vegetarian recipe serves 4. Only A mixture of olive oil, hard-cooked eggs, whole-grain mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

On a large rimmed baking sheet, toss the leeks and potatoes with 2 tablespoons of olive oil; season with salt and pepper. Arrange the leeks and potatoes on the baking sheet, cut side down, and roast them on the bottom rack of the oven for 20 minutes, or until the leeks are lightly browned and tender.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Leek

Equipment you will use

Baking Sheet

Oven

Transfer the leeks to a work surface and cut them crosswise into 2-inch lengths. Continue to roast the potatoes for about 10 minutes longer, or until they are browned and tender.

Ingredients you will need

Potato

Leek

In a small bowl, whisk the remaining 1/4 cup of olive oil with the red wine vinegar, mustard and capers and season the vinaigrette with salt and pepper. In a medium bowl, toss the greens with 1 tablespoon of the vinaigrette and arrange on 4 plates.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Vinaigrette

Olive Oil

Mustard

Capers

Greens

Equipment you will use

Whisk

Bowl

Put the leeks and potatoes in the bowl and toss with all but 2 tablespoons of the vinaigrette. Arrange the leeks and potatoes on the greens.

Ingredients you will need

Vinaigrette

Potato

Greens

Leek

Equipment you will use

Bowl

Garnish the salads with the eggs, drizzle the remaining vinaigrette on top and serve.

Ingredients you will need

Vinaigrette

Egg

Wine Recommendation: A tart, fruity Pinot Noir with low tannin echoes the flavor of the leeks and acts as a counterpoint to the grainy mustard and hard-to-match eggs. Look for California examples from Carneros, such as the 1999 Carneros Creek or the 2000 Acacia Carneros.

Ingredients you will need

Whole Grain Mustard