Leek and Caper Salad
Bright, refreshing, and elegantly simple, this Leek and Caper Salad is a celebration of bold yet balanced flavors. Tender poached leeks take center stage, complemented by the tangy punch of capers and a zesty homemade vinaigrette of olive oil, red wine vinegar, Dijon mustard, and lemon juice. Finished with a sprinkle of fresh parsley, this salad is as visually stunning as it is delicious. Perfect as a light appetizer or side dish, it’s a quick-to-prepare recipe that highlights the earthy sweetness of leeks with the briny tang of capers. Ideal for serving at room temperature or chilled, this dish is a great addition to any table, offering a graceful mix of texture and taste. Try this vibrant, Mediterranean-inspired salad for an effortless yet sophisticated addition to your next meal!
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Recipe Information
Ingredients
- 4 whole leeks
- 3 tablespoons capers
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (chopped)
- 4 cups water
Instructions
Trim the leeks by removing the dark green tops and root ends, leaving only the white and light green parts.
Slice each leek in half lengthwise and rinse thoroughly under cold water to remove any dirt or grit between the layers.
In a large pot, bring 4 cups of water to a gentle simmer. Add a pinch of salt to the water.
Carefully place the leeks into the simmering water and poach them for 12-15 minutes, or until they are tender but not falling apart.
Remove the leeks from the water using tongs and place them on a paper towel-lined plate to cool and drain. Pat them dry gently.
In a small bowl, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, and black pepper until emulsified.
On a serving platter, arrange the leeks in a single layer or slightly overlapping. Drizzle the vinaigrette evenly over the leeks.
Sprinkle the capers and chopped parsley over the top of the leeks for garnish and added flavor.
Let the salad rest for 5-10 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 14.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
