Page title and description
Braised leeks with shallot and caper vinaigrette
Serve this classic vegetarian dish as a starter, sprinkling grated hardboiled eggs over the leeks, if you like, to finish them off. They're also lovely paired with chicken and new potatoes.
Ingredients
- 4 small-medium leeks
- 1½ tsp sherry vinegar or white wine vinegar
- 1 tbsp shallot, chopped
- ½ tsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp capers, soaked in cold water for 20 mins, then squeezed dry and finely chopped
- 1 tbsp fresh parsley, chopped
Method
Prep time:
20 min
PT20M
Cooking time:
10 min
PT10M
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Step 1
Top and tail the leeks, then cut them in half lengthways and rinse well. Place the leek halves, cut-side down, in a large frying pan and add enough water to come halfway up the sides of the leeks. Bring to the boil and simmer for 5 minutes, until just cooked
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Step 2
To make the vinaigrette, whisk together the vinegar, shallot, mustard, olive oil and some salt and pepper. Whisk in the capers and parsley.
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Step 3
Move the leeks from the pan on to paper towels and gently squeeze them dry. Place in a serving dish and spoon the vinaigrette on top.
