Name: Leeks Vinaigrette with Capers and Chervil
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons capers, preferably salt-cured, rinsed, soaked for 10 minutes, and drained; Salt and freshly ground black pepper; About 6 sprigs chervil; 4 scallion tops, thinly sliced; 1 tablespoon Dijon mustard; ½ cup (120 ml) olive oil, plus more to drizzle; ¼ cup (60 ml) Champagne vinegar; 2 large hard-boiled eggs, grated (for my preferred method); 5 leeks, trimmed and halved lengthwise with core intact

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

There couldn’t be a more classic Paris bistro dish, and no wonder: Leeks are sweet, cheap, hearty, and surprisingly quick to cook. They want a truly punchy dressing like this one. Then I like to have fun with the toppings—why not go overboard with green and layer in capers and chervil and a few scallion tops, too?

Ingredients

5 leeks, trimmed and halved lengthwise with core intact
½ cup (120 ml) olive oil, plus more to drizzle

Method

Bring a large pot of salted water to a boil. Place the leeks in the water and cook until bright green and tender but not mushy when poked with the tip of a paring knife, about 5 minutes. Remove the cooked leeks to a plate and let cool to room temperature. (It is OK to place them in the fridge if you want to hurry things up!)

Whisk together the olive oil, vinegar, mustard, salt, and pepp