Roasted leek and potato salad
Try this savory and satisfying roasted leek and potato salad recipe. Enjoy the delicious combination of flavors and textures in every bite. Perfect for a light and flavorful meal.
Ingredients:
- 4 medium leeks, white and tender green parts only, halved lengthwise
- 450g fingerling or baby Yukon Gold potatoes, halved lengthwise
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon plus 1 teaspoon whole-grain mustard
- 2 teaspoons chopped drained capers
- 2 cups mixed baby greens
- 4 hard-cooked eggs, quartered or thickly sliced
Instructions:
- Preheat the oven to 425°F. Spread the leeks and potatoes on a large baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Make sure the leeks and potatoes are placed with their cut sides facing down on the baking sheet. Roast them on the lower oven rack for approximately 20 minutes until the leeks are tender and golden. Once done, transfer the leeks to a cutting board and slice them into 2-inch pieces. Continue roasting the potatoes for an additional 10 minutes until they are crispy and cooked through.
- Mix the remaining 1/4 cup of olive oil with red wine vinegar, mustard, and capers in a small bowl. Season the vinaigrette with salt and pepper. In a separate medium bowl, coat the greens with 1 tablespoon of the vinaigrette and divide them onto 4 plates. Add the roasted leeks and potatoes to the bowl and toss them with the vinaigrette, reserving 2 tablespoons. Place the leeks and potatoes on top of the bed of greens. Top the salads with eggs, drizzle the reserved vinaigrette on each, and serve.
Summary:
- Calories: 1569 kcal
- Fat: 100 g
- Protein: 37 g
- Carbs: 138 g
- Potassium: 3003 mg
- Magnesium: 248 mg