Leeks With Shallot Caper Vinaigrette
From darbar 16 years ago
- 10 minutes to make
- Serves 2
A quick and easy side dish.
Ingredients
- 4 small to medium leeks (about 1 pound untrimmed) shopping list
- 1 1/2 teaspoons Sherry vinegar* or white-wine vinegar, or to taste shopping list
- 1 tablespoon minced shallot shopping list
- 1/2 teaspoon Dijon mustard shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 teaspoon drained capers, chopped fine shopping list
- 1 tablespoon minced fresh parsley leaves shopping list
- *Sherry vinegar is available at specialty foods shops and many supermarkets. shopping list
How to make it
- 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.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- darbar Brevard, NC
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The Rating
Reviewed by 1 people-
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.
notyourmomma
in South St. Petersburg loved it
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