Leeks Vinaigrette

This recipe is from @PlantBasedmag magazine, and i haven’t changed it one bit. Its such a delicious light lunch or starter for 4. I knew instantly I was going to love it. Super fresh and summery but could be enjoyed all year. I love everything about it, from the salty capers to the fragrant aniseed of the dill and the delicate sweetness of the poached leeks. So easy to make and delicious with some crusty bread.

SERVES:
2

Ingredients
Instructions

Ingredients

2 large leeks trimmed and washed
1tsp peppercorns
1stp mustard seeds
1tsp salt flakes
60ml olive oil
1tbs capers drained
1 enchalion shallot, peeled and finely diced
1tbs fresh dill chopped plus extra to serve
4tbs white wine vinegar
1tbs Dijon or wholegrain mustard
1 heaped tsp caster sugar
Sea salt and black pepper to taste

Instructions

Bring a large pan of boiling water to a boil and add the tsp salt, peppercorns and mustard seeds.
Cut the leeks in half widthways and add them to the water. Cover with a lid and simmer for 30minutes, or until completely tender all the way through.
Remove the leeks from the water and discard it. Leave the leeks to cool completely.
Make the dressing by whisking together all the remaining ingredients.
Taste for seasoning and sweetness and adjust accordingly.
Slice the leek in half length ways and arrange on serving dishes. Pour over the dressing and either serve straight away or chill until needed.
These will sit happily in the fridge for up to 2 days. Garnish with a sprinkle of dill before serving.

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