The Best Guide for the NN12 Area

Leeks with a Shallot and Caper Vinaigrette

Published: 24th January 2008 11:18

Preparation Time: 5 Mins

Cooking Time: 10 Mins

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
1 tbsp chopped fresh parsley leaves

Instructions

Top and tail the leeks then cut them lengthways and rinse well.

Place the leek halves, cut sides down, in a frying pan and add enough
water to reach halfway up the sides of the leeks. Simmer them for 5-10 mins or until tender and immediately plunge them into a bowl of cold water.
Whisk together the vinegar, shallots, mustard, salt & pepper and olive oil. Once emulsified, whisk in the capers and parsley.
Move the leeks from the pan onto paper towels and squeeze dry.
Spoon the vinaigrette over the leeks and serve

Jane Baxter

Reproduced courtesy of River Nene

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