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.
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
How to Make It
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.
This was nice, although I thought the portions (for 4 servings) were quite small. I was afraid the dressing would be overly vinegary, but was pleasantly surprised when it wasn't. Although I probably won't make this often, it does make a nice change from a typical green salad.
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