Pic of Braised leeks with shallot and caper vinaigrette

Braised leeks with shallot and caper vinaigrette

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Braised leeks with shallot and caper vinaigrette

Starter Serves 4 30 min
Serve this classic vegetarian dish as a starter, sprinkling grated hardboiled eggs over the leeks, if you like, to finish them off. They're also lovely paired with chicken and new potatoes.


  • 4 small-medium leeks
  • 1½ tsp sherry vinegar or white wine vinegar
  • 1 tbsp shallot, chopped
  • ½ tsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp capers, soaked in cold water for 20 mins, then squeezed dry and finely chopped
  • 1 tbsp fresh parsley, chopped


Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Top and tail the leeks, then cut them in half lengthways and rinse well. Place the leek halves, cut-side down, in a large frying pan and add enough water to come halfway up the sides of the leeks. Bring to the boil and simmer for 5 minutes, until just cooked
  • Step 2

    To make the vinaigrette, whisk together the vinegar, shallot, mustard, olive oil and some salt and pepper. Whisk in the capers and parsley.
  • Step 3

    Move the leeks from the pan on to paper towels and gently squeeze them dry. Place in a serving dish and spoon the vinaigrette on top.

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