This salad is ripped straight from Salad Freak because it was unlike anything I’ve ever had before and wouldn’t or couldn’t adapt it if I wanted to. The caper-mustard dressing is so basic yet mind blowing. Make it in bulk and add it to grilled chicken, sauteed vegetables, or crusty bread.
Dressing (seriously this is so fabulous, make triple):
- 2 tsp white wine or champagne vinegar
- 1 tbsp mustard
- 3 tbsp capers
Salad:
- 8 leeks, ends trimmed leaving 10-12”, cut in half lengthwise and rinsed again
- 4 eggs, hard boiled and cut into four quarters
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- Fill a wide pot with a couple of inches of salted water. Bring to a boil, add the leeks, and cook until just tender when pierced with a knife, 3 to 4 minutes.
- Drain and transfer the leeks cut side down to paper towels. Pat them off and make sure they are completely dry.
- Heat a skillet over high heat, add a drizzle of oil and the leeks, season with salt and pepper, and cook, undisturbed, for 3 to 4 minutes, then turn and cook the other side.
Assemble:
- In a small bowl, combine 2 teaspoons vinegar, mustard, and capers.
- Assemble the leeks on a serving plate or platter. Place the egg quarters on top.
- Toss 1 handful dill with the dressing and spoon over the leeks. Season with a little extra pepper on top and a few lemon wedges on the side.