Riverford Wicked Leeks
Braised leeks with shallot and caper vinaigrette recipe image

Print Braised leeks with shallot and caper vinaigrette

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 & finely chopped
  • 1 tbsp fresh parsley, chopped


  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
  2. To make the vinaigrette, whisk together the vinegar, shallot, mustard, olive oil and some salt and pepper. Whisk in the capers and parsley.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes