Braised Leeks with Capers and Dijon Vinaigrette

Follow our step-by-step guide on how to make Braised Leeks with Capers and Dijon Vinaigrette.

1. Step 1

   Start by preparing your leeks: trim off the root and the dark green tops, leaving just the tender white and light green parts.

2. Step 2

   Slice the leeks in half lengthwise, then cut each half into quarters for even cooking.

3. Step 3

   In a medium saucepan, mix together water, white wine, and a pinch of salt, then bring this delightful mixture to a gentle simmer over medium heat.

4. Step 4

   Once simmering, carefully add your prepared leeks to the pot.

5. Step 5

   Lower the heat to medium-low, cover the saucepan, and let those leeks simmer away until they become fork-tender, which should take about 15 minutes.

6. Step 6

   While the leeks are cooking, take a moment to rinse the capers.

7. Step 7

   Place them in a mesh strainer and run cold water over them for about 5 minutes to wash away any excess brine, ensuring they won’t overpower your dish.

8. Step 8

   When the leeks are perfectly tender, strain them and arrange them beautifully on serving plates.

9. Step 9

   To finish, drizzle a generous amount of Dijon vinaigrette over the leeks and sprinkle the rinsed capers on top for a burst of flavor.

10. Step 10

    Serve your dish hot and enjoy the wonderful combination of tastes and textures!.