Leeks with Shallot Caper Vinaigrette

1. 1

   Trim leeks to about 5 inches and trim root ends, leaving them intact.

2. 2

   Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.

3. 3

   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.

4. 4

   Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.

5. 5

   In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking.

6. 6

   Whisk vinaigrette until emulsified and whisk in capers and parsley.

7. 7

   Transfer leeks to paper towels.

8. 8

   Pat and gently squeeze leeks until dry and divide between 2 plates.

9. 9

   Spoon vinaigrette over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.