Leek and Caper Salad
Ingredients
- 5 leeks, white part only
- 1/3 cup extra-virgin olive oil
- 2 tablespoons of sherry vinegar
- 1 clove of garlic, minced
- 2 tablespoons of baby capers, rinsed
Instructions
- Cut the leeks in half lengthways and wash under cold running water. Cut them into 2 inch lengths, then cut in half again lengthwise. Heat the oil in a large heavy-based pan, add the leeks and stir until coated with the oil. Cover and cook over low heat for15-20 minutes, or until the leeks are soft and tender (but don’t let them brown or burn). Cool for 10 minutes.
- Stir through the vinegar and season to taste with garlic, Celtic Sea Salt and pepper. Transfer to a serving dish and scatter with the baby capers (if baby capers are unavailable used regular capers chopped.
LEAVE A COMMENT
-
Dr. Kasia Kines, DCN MS MA CN CNS
Join My Newsletter!
-
Get Your Freebies!
-
Recent Posts
-
Dr. Kasia Kines On The Cheeky Podcast for Moms with IBD
In this week’s episode of The Cheeky Podcast for Moms with...
-
Get Your Best Night’s Sleep Tonight!
Do you lie in bed wired-tired? Worrying about getting sick a...
-
This post contains affiliate links, which means we may recei...
-
This post contains affiliate links, which means we may recei...
-
How to Deal with Epstein Barr Virus Reactivations Triggered by Other Viruses
The Doctor Said It Wasn’t EBV. Here’s Why We Re-ran the ...
-
Meet Holistic Nutrition Naturally
Join My Newsletter!
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet