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Steamed Leeks in Mustard and Caper Vinaigrette

This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."

  • Servings: 4

Source: The Martha Stewart Show, May Spring 2007


  • 1 tablespoon sherry-wine vinegar
  • Fine sea salt
  • 2 teaspoons Dijon mustard
  • 1 tablespoon capers in vinegar, drained
  • 1/4 cup extra-virgin olive oil
  • 8 small fresh leeks (about 1 pound), white parts only, trimmed and cleaned
  • 1/2 cup finely minced fresh chives or fresh flat-leaf parsley


  1. In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.

  2. Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.

  3. Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.

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