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.
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
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):
150, Fat Calories
10, Saturated Fat
1.5, Polyunsaturated Fat
1, Monounsaturated Fat
Photo: Scott Phillips