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LEEKS WITH TARRAGON VINAIGRETTE

  • 4.0 Star
    rating
  • Timer
    Cook 15 min
  • Chart 124.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Trim and wash the medium leeks. Drain and rinse the capers. Chop the tarragon. Toast the pine nut.

Method

  1. 1 Cook the leeks in a pan of boiling salted water for 5-7 minutes, until tender. Drain, then arrange on a serving platter.
  2. 2 Meanwhile, whisk together the oil, vinegar, mustard and sugar, then stir in the capers and tarragon.
  3. 3 Spoon the dressing over the leeks, and scatter with pine nuts to serve.

1 Review

  • A-L-E

    Quick and easy to prepare. Enjoyed by all