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