Name: Leeks with a summer vegetable vinaigrette (Puerros del monasterio con vinagreta)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 100 g (3½ oz) capers, rinsed of vinegar, brine or salt and finely chopped; 100 g (3½ oz) gherkins, rinsed of vinegar and finely chopped; 1 small green pepper, finely chopped; 12 slim leeks, white portion only, stripped of outer layer and root; 1 onion, finely chopped; 1 tbsp olive oil; 1 bunch watercress; 2 tbsp white wine vinegar; 125 ml (4 fl oz) extra virgin olive oil; 1 small red pepper, finely chopped; salt to taste; 2 small green tomatoes, finely chopped

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

For centuries, leeks were relegated to support roles in Castilian cooking, but they are back on centre stage, particularly in the province of Segovia, where they are extensively cultivated. In this recipe, the colourful vegetable vinaigrette that covers the stacked white leeks makes for a particularly refreshing summer tapa.

Ingredients

12 slim leeks, white portion only, stripped of outer layer and root
salt to taste
1 tbsp olive oil

Method

At least 1 hour before serving, cook the leeks in plenty of salted boiling water and 1 tbsp olive oil for about 12 minutes. Drain, cool the leeks and cut them in half lengthways.
Prepare the vegetable vinaigrette by mixing together the onion, peppers, gherkins, capers and tomatoes. Coat with the olive oil and wine vinegar. Season with salt to taste.
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Ingredients

Method

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