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Poached Leeks with Capers and Mustard Vinaigrette

Featured in our 2018 Easter Guide
Scott Phillips

Servings: 4 as a side dish

This classic but quick French side dish gives leeks, often thought of as a supporting player, their own star turn. Serve with roast chicken or fish.


  • 1 Tbs. sherry vinegar
  • 1/2 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • pinch of granulated sugar
  • 3 Tbs. extra-virgin olive oil
  • 4 large leeks, roots and dark green tops trimmed
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 1-1/2 tsp. finely chopped drained capers

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 210
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 1


  • In a small bowl, whisk together the vinegar, mustard, 1/4 tsp. salt, a generous pinch of pepper, and the sugar. Slowly whisk in the oil.
  • Halve the leeks lengthwise to 1 inch above the root ends, leaving the ends intact, and rinse well. Bring the leeks to a boil in salted water, cover, reduce the heat, and simmer until tender, 5 to 7 minutes. Drain, slice through the root ends, and place cut side down on paper towels to drain more.
  • Transfer the leeks to a platter cut side up and spoon the vinaigrette over them. Sprinkle with the parsley and capers and serve.


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