Ingredients
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5
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80
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2
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2
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-
-
-
-
-
-
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-
-
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Directions
Leek and Caper Salad, This is such a simple recipe that really goes nice with cold meat or fish Preparation time includes 10 minutes cooling time , Once again, simpler is better We tried it with sherry vinegar and then with balsamic We preferred the sherry vinegar The balsamic seemed to hide the flavor of the leeks , Different from any other way I’ve prepared leeks before, but nevertheless quite delicious! I also used balsamic vinegar, and the contrast between the three flavors is what makes the dish for me So simple to throw together, too Thanks for posting !
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Steps
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1
Done
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Cut the Leeks in Half Lengthwise and Rinse Thoroughly Under Cold Running Water. |
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2
Done
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Then Cut the Leeks Into 5cm Lengths and in Half Again Lengthwise. |
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3
Done
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Heat the Oil in a Large Heavy Based Fry Pan and Add the Leeks and Stir Them Until They Are Covered With the Oil. |
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4
Done
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Cover and Cook Them Over a Low Heat For 15-20 Minutes Until They Are Soft and Tender but Don't Let Them Burn or Brown. |
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5
Done
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Let Them Cool For About 10 Minutes. |
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6
Done
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Stir Through the Vinegar and Season to Taste With Freshly Ground Salt and Pepper. |
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7
Done
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Transfer to a Serving Dish and Scatter the Baby Capers Over. |
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8
Done
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If You Can't Get Baby Capers You Can Use Regular Capers but They Will Need to Be Chopped. |
