Leek and Caper Salad
Description
This Leek and Caper Salad is a delightful and uncomplicated dish that pairs beautifully with cold meats or fish, making it an ideal addition to summer brunches or light lunches. The simplicity of the ingredients allows the flavors to shine, while the creamy texture of the leeks contrasts wonderfully with the briny burst of capers. This recipe is not only easy to prepare but also takes less than an hour from start to finish, including a brief cooling period.
Cook Time: 20 minutes
Prep Time: 20 minutes
Total Time: 40 minutes
Recipe Category: Vegetable
Servings: 6
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 147.7 kcal |
| Total Fat | 11.8 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 100 mg |
| Total Carbohydrates | 10.6 g |
| Dietary Fiber | 1.4 g |
| Sugars | 2.9 g |
| Protein | 1.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 | leeks |
| 80 ml | extra virgin olive oil |
| 2 tbsp | sherry wine vinegar |
| 2 tbsp | capers (preferably baby capers) |
Instructions
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Begin by preparing the leeks: cut them in half lengthwise, ensuring to remove any dirt or grit by rinsing them thoroughly under cold running water. This step is essential to achieve a clean taste in your salad.
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Once the leeks are clean, cut them into 5 cm lengths and then halve each piece lengthwise again. This will ensure they cook evenly and are easy to manage when served.
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In a large, heavy-based frying pan, heat the extra virgin olive oil over medium heat. Once hot, add the cut leeks, stirring gently to coat them evenly in the oil. This step is crucial for enhancing the flavor of the leeks as they cook.
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Cover the frying pan and reduce the heat to low. Allow the leeks to cook gently for about 15 to 20 minutes. You want them to become soft and tender, so take care not to let them burn or brown during this process. Stir occasionally to ensure even cooking.
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After the leeks are cooked to perfection, remove them from the heat and let them cool in the pan for about 10 minutes. This cooling period allows the leeks to retain their texture and not become mushy when mixed with the other ingredients.
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Once the leeks have cooled slightly, stir in the sherry wine vinegar and season generously with freshly ground salt and pepper to taste. The vinegar adds a lovely tang that balances the richness of the leeks and olive oil.
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Transfer the mixture to a serving dish, and for the finishing touch, scatter the baby capers on top. The capers provide a delightful briny pop that complements the leeks beautifully. If you cannot find baby capers, regular capers will work, but they should be chopped for easier distribution throughout the salad.
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Serve the salad slightly warm or at room temperature. It can be made ahead of time and served cold, allowing the flavors to meld together beautifully.
Keywords
Summer, Brunch, Easy, < 60 Mins
This Leek and Caper Salad not only showcases the vibrant flavors of fresh ingredients but also embodies the essence of easy, healthy cooking that’s perfect for any occasion. Enjoy this dish as a refreshing side, a starter, or even as a light meal on its own.
