Leeks With Shallot Caper Vinaigrette Recipes

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LEEKS WITH SHALLOT CAPER VINAIGRETTE



Leeks with Shallot Caper Vinaigrette image

Categories     Side     Vegetarian     Quick & Easy     Vinegar     Leek     Vegan     Shallot     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 8

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.

Steps:

  • 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.

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