Pickled Leek

6 servings

30 minutes

Leek in marinade is a refined dish of European cuisine, infused with subtle notes of the Mediterranean. The gently boiled leek achieves a remarkable silky texture, while the piquant marinade made from white wine vinegar and olive oil enhances its natural sweetness. Capers add a light salty sharpness, and anchovies provide depth of flavor and a marine touch. This dish is perfect as a warm appetizer or side for fish and meat dishes. It pairs wonderfully with crispy baguette or fresh green salad leaves. This recipe embodies simplicity and elegance, stemming from the gastronomic tradition of European gourmets who appreciate the balance of flavors and textures.

Energy value per serving

• Calories: 191.9
• Proteins: 6.3g
• Fats: 10.1g
• Carbohydrates: 24.9g

Ingredients

• Leek: 12 pc
• Salt: pinch
• Olive oil: 3 tbsp
• White wine vinegar: 1 tbsp
• Capers: 1 tbsp
• Canned Anchovy Fillets: 3 pc

Cooking steps

1. Wash the leek, remove the root and outer green leaves. Bring a large pot of salted water to a boil, add the onion, and cook for 15 minutes until soft.

   Required ingredients:

   • Leek: 12 pieces
   • Salt:  pinch

2. At this time, dissolve the salt in vinegar, then add oil and whisk well with a fork until all ingredients combine into a whole. Stir in finely chopped capers and fork-crushed anchovies.

   Required ingredients:

   • Salt:  pinch
   • White wine vinegar: 1 tablespoon
   • Olive oil: 3 tablespoons
   • Capers: 1 tablespoon
   • Canned Anchovy Fillets: 3 pieces

3. Drain the water from the onion. Place it on a plate and drizzle with sauce. Serve warm.

   Required ingredients:

   • Leek: 12 pieces