Ingredients
- ½ bunch leeks
- ¼ cup water, or as needed
- 1 tablespoon dry white wine
- 1 pinch salt
- ¼ cup capers
- ¼ cup Dijon vinaigrette
Why This Recipe Is So Popular
Tips From The Kitchen
- Don’t overcook; a slight crunch keeps the flavor bright.
- Add a squeeze of lemon juice at the end to enhance the taste.
Step 1
Trim off the root end and the tough dark green parts of the leek, keeping just the white and light green sections. Slice the leek in half lengthwise, then cut each half into quarters lengthwise again.
Step 2
Pour some water into a saucepan, add a splash of white wine and a pinch of salt, then bring it all to a gentle simmer over medium heat.
Step 3
Once the liquid is hot, add the leeks, lower the heat to medium-low, cover the pan, and let them cook until they’re tender when poked with a fork—this usually takes about 15 minutes.
Step 4
While the leeks are simmering, rinse the capers under cold running water for a few minutes to wash away the brine.
Step 5
When the leeks are done, drain them and arrange them on plates. Drizzle with your favorite vinaigrette, sprinkle the rinsed capers on top, and serve warm.
