Braised Leeks with Lemon Caper Vinaigrette

2 tablespoons 

Recipe and photo by Sara Newberry

vegetable oil

4 leeks, trimmed and sliced in half lengthwise; rinse if necessary

1/4 cup white wine

1 cup chicken stock

Juice of 2 lemons

1 teaspoon Dijon mustard

1/4 cup olive oil

1/4 cup capers, rinsed

Salt and pepper

Heat oil in a large skillet until hot. Add leeks, cut side down and sear until golden brown, about 2 minutes. Turn them over, then add wine. Cook until wine is evaporated, about 1 minute, then add chicken stock. 

Cover and let cook until leeks are soft, about 6 minutes. Season with salt and pepper.

Meanwhile, make vinaigrette. Whisk together lemon juice and mustard, then whisk in oil. Add capers and season with salt. 

Serve leeks with vinaigrette drizzled over.