Recipe

Leeks With Shallot Caper Vinaigrette Recipe

	Darbar / All my dishes 2 years, 4 months ago A quick and easy side dish. Prep:5m Cook:10m Servings:2	Darbar
	leeks shallots vinaigrette capers

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Ingredients

4 small to medium leeks (about 1 pound untrimmed)

1 1/2 teaspoons Sherry vinegar* or white-wine vinegar, or to taste

1 tablespoon minced shallot

1/2 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

1 teaspoon drained capers, chopped fine

1 tablespoon minced fresh parsley leaves

*Sherry vinegar is available at specialty foods shops and many supermarkets.

Directions

Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.

In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.

In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.

Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.

Serves 2 as a first course.

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Comments

dgonza 2 years, 4 months ago said:
Sounds good. I will try this salad over the weekend. Thanks.

notyourmomma 1 year, 3 months ago said:
I love sherry vinegar and wish it weren't so expensive, but I cherish every drop and it makes awesome dressings. Love this dish. Very Very good.

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