Leeks Vinaigrette

Advanced & Core Plan

Makes 2 Servings

8 small leeks or 4 large leeks cut in half
sea salt
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers

Suggested accompaniments:

• Baby dills or other sliced pickles
• olives
• hard cooked eggs, sliced in half

Trim leeks removing tough outer layers and root ends.  To wash, make a slit, lengthwise down each leek and put in a large pot of water.  Swish to remove any sand or dirt.

Bring a large pot of water to a boil and add leeks, cooking for 8-10 minutes or until leeks are tender when pierced with a knife.  If you have cut large leeks in half, they may come apart.  Drain and cool to room temperature.

Mix mustard and vinegar in a bowl.  Whisk in olive oil to make a thick dressing.  Season with sea salt and pepper.

Arrange 4 leeks on each plate and drizzle with dressing, top with capers and serve the garnish on the side.

NOTE:  This can also be done with parboiled asparagus