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Lemon-dressed leeks with brown shrimp & flageolet beans

Lemon-dressed leeks with brown shrimp & flageolet beans

By Antonio Romani
10’ Prep time
10’ Cook time
20’ Total time
422 Calories
2 Serving

Summary

The humble leek is the hero of this dish – preparing it simply lets its natural sweetness come to the fore. if you don’t eat fish, the shrimp can be swapped for crumbled blue cheese or feta
Antonio Romani 0 Followers

Step by Step

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Step 1

Bring a small saucepan of water to the boil, lower in the eggs and simmer for 6½ minutes, before plunging into cold water. Leave until cool enough to peel.
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Step 2

Pour 250ml water into a deep, lidded frying pan and bring to a simmer. Place the leeks into the pan, cover with the lid, and cook for 10 minutes, or until tender. Lift the leeks out onto kitchen paper, and carefully pat dry.
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Step 3

Whisk together the olive oil, lemon juice, mustard and some seasoning in a large bowl. Stir in the leeks, shrimp, beans and herbs. Peel the eggs and halve. Serve the salad with the eggs on top.

Ingredient

  • Lemon
    Lemon
    1
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Dijon mustard
    Dijon mustard
    2 tsp
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Leeks
    Leeks
    500 grams
  • British blacktail free range large eggs
    British blacktail free range large eggs
    2
  • Dill
    Dill
    10 grams
  • Fisherman brown shrimp
    Fisherman brown shrimp
    70 grams
  • Flageolet beans
    Flageolet beans
    400 grams

Nutrition Facts

View nutrition facts
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