Leek and Caper Salad
Bright, refreshing, and elegantly simple, this Leek and Caper Salad is a celebration of bold yet balanced flavors. Tender poached leeks take center stage, complemented by the tangy punch of capers and a zesty homemade vinaigrette of olive oil, red wine vinegar, Dijon mustard, and lemon juice. Finished with a sprinkle of fresh parsley, this salad is as visually stunning as it is delicious. Perfect as a light appetizer or side dish, it’s a quick-to-prepare recipe that highlights the earthy sweetness of leeks with the briny tang of capers. Ideal for serving at room temperature or chilled, this dish is a great addition to any table, offering a graceful mix of texture and taste. Try this vibrant, Mediterranean-inspired salad for an effortless yet sophisticated addition to your next meal!
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Ingredients
- 4 whole leeks
- 3 tablespoons capers
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (chopped)
- 4 cups water
Directions
Step 1
Trim the leeks by removing the dark green tops and root ends, leaving only the white and light green parts.
Step 2
Slice each leek in half lengthwise and rinse thoroughly under cold water to remove any dirt or grit between the layers.
Step 3
In a large pot, bring 4 cups of water to a gentle simmer. Add a pinch of salt to the water.
Step 4
Carefully place the leeks into the simmering water and poach them for 12-15 minutes, or until they are tender but not falling apart.
Step 5
Remove the leeks from the water using tongs and place them on a paper towel-lined plate to cool and drain. Pat them dry gently.
Step 6
In a small bowl, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, and black pepper until emulsified.
Step 7
On a serving platter, arrange the leeks in a single layer or slightly overlapping. Drizzle the vinaigrette evenly over the leeks.
Step 8
Sprinkle the capers and chopped parsley over the top of the leeks for garnish and added flavor.
Step 9
Let the salad rest for 5-10 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
Nutrition Facts
| Serving size | (1458.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 749.1 |
| Total Fat 58.5g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2008.0mg | 0% |
| Total Carbohydrate 53.6g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 14.6g | |
| Protein 6.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 311.5mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 845.5mg | 0% |
Source of Calories