Leeks with shallot caper vinaigrette

1 servings

Ingredients

Quantity Ingredient
4 smalls To medium leeks; (about 1 pound
; untrimmed)
1½ teaspoon Sherry vinegar* or white-wine vinegar; or to taste
1 tablespoon Minced shallot
½ teaspoon Dijon mustard
2 tablespoons Extra-virgin olive oil
1 teaspoon Drained capers; chopped fine
1 tablespoon Minced fresh parsley leaves

Directions

*Sherry vinegar is available at specialty foods shops and many supermarkets.

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.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 248 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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