The Best Guide for the NN13 Area

Braised Leeks with Shallot & Caper Vinaigrette

Published: 16th February 2009 09:30

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Serves: 2

Ingredients

4 small/medium leeks
1½ tsp sherry vinegar or white wine vinegar
1 tbsp chopped shallot
½ tsp dijon mustard
2 tbsp extra virgin olive oil
1 tsp drained capers,
finely chopped
sea salt
freshly ground black pepper
1 tbsp chopped fresh parsley leaves

Instructions

Serve as a starter, sprinkling grated hardboiled eggs over the leeks, to complete the dish.

1. Cut the leeks lengthways and rinse well. Place the halves, cut side down, in a large frying pan and add enough water to come halfway up the side of the leeks.
2. Bring the water to the boil and simmer for 5 minutes, until just cooked.
3. To make the vinaigrette, whisk together the vinegar, shallot, mustard, olive oil and some salt and pepper.
4. Squeeze the capers dry and finely chop them. Whisk in the capers and parsley to the vinaigrette.
5. Move the leeks from the pan onto paper towels and gently squeeze them dry. Place in a serving dish and spoon the vinaigrette on top.

Recipe taken from the Riverford Cook Book by Jane Baxter and Guy Watson

Courtesy River Nene

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