Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Jean Kressy
Recipe by Cooking Light May 1997

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

141 calories; calories from fat 19%; fat 3.1g; saturated fat 0.4g; mono fat 1.6g; poly fat 0.6g; protein 3.1g; carbohydrates 27.9g; fiber 2.6g; cholesterol 0mg; iron 4mg; sodium 372mg; calcium 112mg.
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