Recipe - Leeks With Shallot Caper Vinaigrette

4 small To medium leeks; (about 1
pound
; untrimmed)
1 One half teaspoon Sherry vinegar* or
whitewine vinegar; or to
taste
1 tablespoon Minced shallot
One half teaspoon Dijon mustard
2 tablespoon Extravirgin olive oil
1 teaspoon Drained capers; chopped fine
1 tablespoon Minced fresh parsley leaves

*Sherry vinegar is available at specialty foods shops and many
supermarkets.

Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut
each leek in half lengthwise and wash well, discarding any tough outer
leaves.

In a skillet just large enough to hold them in one layer arrange leek
halves, cut sides down, and add enough water to reach halfway up sides of
leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and
immediately plunge into a bowl of ice and cold water.

In a small bowl whisk together vinegar, shallot, mustard, and salt and
pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until
emulsified and whisk in capers and parsley.

Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and
divide between 2 plates. Spoon vinaigrette over each serving.

Serves 2 as a first course.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 248 Calories (kcal); 27g Total Fat; (96% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.