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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Select leeks with clean, white bottoms and crisp, fresh-looking green tops. Small to medium leeks, less than 1 1/2 inches in diameter, are the most tender and have a mild, delicate flavor. Ingredients:
6 medium leeks |
2 tablespoons red wine vinegar |
2 teaspoons olive oil |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon capers |
1/2 cup diced tomatoes |
1 tablespoon chopped fresh basil |
Directions:
1. Remove roots, outer leaves, and tops from leeks, leaving 2 inches of each leek. Cut leeks into 2-inch pieces. Steam leeks, covered, 10 minutes or until tender. Rinse leeks under cold water; drain and chill. Combine vinegar, oil, mustard, salt, and pepper in a small bowl; stir with a whisk. Stir in capers. Divide leeks and tomatoes evenly among 4 small bowls. Spoon dressing over vegetables; sprinkle with basil.
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