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Poached Leeks with Capers and Mustard Vinaigrette

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Serves 4 as a side dish

  • by from Fine Cooking
    Issue 140

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

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.

nutrition information (per serving):
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

Photo: Scott Phillips

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