Blue cheese, leek and egg salad

Ingredients 10
Servings 1


Serving Change
  • 4
  • 125
    chicken stock
  • 45
    white wine
  • pinch sugar
  • milled black pepper to taste
  • 125
    blue cheese, in chunks
  • mixed salad leaves of your choice
  • salt and milled pepper
  • vinaigrette dressing
  • 4


Wash leeks and cut, on the slant, into 3 cm long pieces. Bring stock, wine, sugar and pepper to boil. Add leeks and cook on high until just tender, about 8 minutes. Remove from stove and allow to cool slightly. Place in bowls and add cheese and salad leaves. Season and drizzle with your favourite vinaigrette dressing. Boil eggs for 4 minutes. Peel, gently break open and place on top of salad. Serve with crusty wholewheat bread.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.