Leek and Caper Salad

• 5 leeks, trimmed
• 80 ml extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 2 tablespoons drained and rinsed baby capers

1. Cut the leeks in half lengthwise and rinse thoroughly under cold running water.
2. Then cut the leeks into 5cm lengths and in half again lengthwise.
3. Heat the oil in a large heavy based fry pan and add the leeks and stir them until they are covered with the oil.
4. Cover and cook them over a low heat for 15-20 minutes until they are soft and tender but don't let them burn or brown.
5. Let them cool for about 10 minutes.
6. Stir through the vinegar and season to taste with freshly ground salt and pepper.
7. Transfer to a serving dish and scatter the baby capers over.
8. If you can't get baby capers you can use regular capers but they will need to be chopped.

leeks, olive oil, sherry wine vinegar, capers

Taken from www.food.com/recipe/leek-and-caper-salad-89870 (may not work)