Prep 20 mins
Cook 20 mins
This is such a simple recipe that really goes nice with cold meat or fish. Preparation time includes 10 minutes cooling time.
- 5 leeks, trimmed
- 80 ml extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 2 tablespoons drained and rinsed baby capers
- Cut the leeks in half lengthwise and rinse thoroughly under cold running water.
- Then cut the leeks into 5cm lengths and in half again lengthwise.
- Heat the oil in a large heavy based fry pan and add the leeks and stir them until they are covered with the oil.
- 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.
- Let them cool for about 10 minutes.
- Stir through the vinegar and season to taste with freshly ground salt and pepper.
- Transfer to a serving dish and scatter the baby capers over.
- If you can't get baby capers you can use regular capers but they will need to be chopped.
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 !
This was sooooo good! I used balsamic vinegar in place of sherry wine vinegar and it was divine! Loved this! I used capers marinated in balsamic vinegar. Thanks so much for posting! I also halved the recipe just for me.