Leek and Caper Salad

"This is such a simple recipe that really goes nice with cold meat or fish. Preparation time includes 10 minutes cooling time."
 
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Ready In:
40mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Cut the leeks in half lengthwise and rinse thoroughly under cold running water.
  • Then cut the leeks into 5cm lengths and in half again lengthwise.
  • Heat the oil in a large heavy based fry pan and add the leeks and stir them until they are covered with the oil.
  • Cover and cook them over a low heat for 15-20 minutes until they are soft and tender but don't let them burn or brown.
  • Let them cool for about 10 minutes.
  • Stir through the vinegar and season to taste with freshly ground salt and pepper.
  • Transfer to a serving dish and scatter the baby capers over.
  • If you can't get baby capers you can use regular capers but they will need to be chopped.

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Reviews

  1. Once again, simpler is better. We tried it with sherry vinegar and then with balsamic. We preferred the sherry vinegar. The balsamic seemed to hide the flavor of the leeks.
     
  2. Different from any other way I've prepared leeks before, but nevertheless quite delicious! I also used balsamic vinegar, and the contrast between the three flavors is what makes the dish for me. So simple to throw together, too. Thanks for posting !
     
  3. This was sooooo good! I used balsamic vinegar in place of sherry wine vinegar and it was divine! Loved this! I used capers marinated in balsamic vinegar. Thanks so much for posting! I also halved the recipe just for me.
     
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Tweaks

  1. This was sooooo good! I used balsamic vinegar in place of sherry wine vinegar and it was divine! Loved this! I used capers marinated in balsamic vinegar. Thanks so much for posting! I also halved the recipe just for me.
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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