iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pork Marbella

Ingredients:
2 (1-lb.) pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
½ cup pitted Spanish green olives
⅓ cup (packed) light brown sugar
¼ cup capers, plus 1 Tbsp. caper brine
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
1 Tbsp. dried oregano
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
¼ cup chopped parsley (optional)

Instructions:
Season pork with salt. Let sit 15 minutes.
Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6–8 minutes.
Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22–26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.
Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3–5 minutes. Stir in parsley if using.
Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.
Chicken and Rice Meatballs With Hummus

Ingredients:
6 scallions, thinly sliced
2 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
1 lb. ground chicken
1½ cups cooled cooked white rice
¼ cup extra-virgin olive oil
2 tsp. hawaij, baharat, curry powder, or other spice blend
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 small white onion, thinly sliced
4 small dill pickles, sliced
2 Persian cucumbers, sliced
2 cups parsley leaves with tender stems
1 Tbsp. fresh lemon juice
Hummus and lemon wedges (for serving)

Instructions:
Preheat oven to 425°F. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls. Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.
Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.
Spread hummus on plates; top with meatballs and salad. Serve with lemon.
Power Butter

Ingredients:
7 Tbsp. virgin coconut oil
½ cup raw pumpkin seeds (pepitas)
⅓ cup raw sesame seeds
3 Tbsp. chia seeds
1½ cups unsweetened natural almond butter
1 Tbsp. pure maple syrup
1 tsp. kosher salt
1 tsp. Aleppo-style pepper

Instructions:
Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.
Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.
Bright and Spicy Shrimp Noodle Salad

Ingredients:
⅓ cup fresh lime juice
2 tsp. honey
1 serrano chile, very thinly sliced
1 (1-inch) piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 lb. large shrimp (preferably wild), peeled, deveined
6 oz. bean thread (cellophane or glass) noodles
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
½ cup salted, roasted peanuts, crushed, divided
1 cup basil leaves

Instructions:
Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
Divide noodle salad among bowls and top with remaining peanuts.
Steamed Kabocha With Ginger-Soy Dressing

Ingredients:
3 scallions, white and dark green parts separated, thinly sliced
1 garlic clove, finely chopped
2 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
2 tsp. honey
1 tsp. finely chopped peeled ginger
1 small kabocha or 2 acorn squash (about 2 lb.)
1 tsp. toasted sesame seeds

Instructions:
Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don’t bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13–15 minutes.
Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.
Turmeric Salmon With Coconut Crisp

Ingredients:
5 Tbsp. extra-virgin olive oil, divided
2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)
1 large shallot, thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced lengthwise
Kosher salt
½ tsp. ground turmeric
1 (1½-lb.) skinless salmon fillet, preferably center cut
3 garlic cloves, thinly sliced
½ serrano chile, thinly sliced
½ cup unsweetened coconut flakes
Freshly ground black pepper

Instructions:
Preheat oven to 300°F. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.
Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, skin side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25–30 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.
Season fish and greens with pepper; serve with coconut crisp for topping.
Za’atar Fish and Chips

Ingredients:
1 small red onion, finely chopped
4 Tbsp. apple cider vinegar, divided
Kosher salt
1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise
6 Tbsp. extra-virgin olive oil, divided
1 (1¼-lb.) skinless, boneless cod fillet, preferably in 1 piece
1 Tbsp. za’atar
¾ cup pitted Castelvetrano olives
½ cup coarsely chopped mint

Instructions:
Place racks in upper and lower thirds of oven; preheat oven to 425°F. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard.
Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20–25 minutes. Turn potatoes over and reduce oven temperature to 325°F. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za’atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes.
Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.
Warm Winter Vegetable Salad With Halloumi

Ingredients:
5 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
½ small head of red cabbage (about 10 oz.), cut into 1" pieces
1 medium red onion, cut into 8 wedges through root end
1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick
1 large pita bread, split into 2 layers, cut or torn into 1½"–2" pieces
8 oz. Halloumi cheese, cut into 1" pieces
2 Tbsp. apple cider vinegar
1½ tsp. ground sumac
Mint springs (for serving)

Instructions:
Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes.
Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.
Kale Pesto With Whole Wheat Pasta

Ingredients:
1 large bunch Tuscan kale, ribs and stems removed, Kosher salt, 12 oz. farro pasta or whole wheat pasta, ⅓ cup raw pistachios, ¼ cup extra-virgin olive oil, 1 garlic clove, 1 oz. Parmesan, finely grated, plus more for serving, 2 Tbsp. unsalted butter, Freshly ground black pepper

Instructions:
Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.
Cook pasta in pot of boiling water, stirring occasionally, until al dente.
Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.
Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
Lentil-Smothered Greens on Fried Bread

Ingredients:
⅔ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving
1 medium onion, finely chopped
1 fennel bulb, finely chopped
2 celery stalks, finely chopped
11 garlic cloves, 10 smashed, 1 left whole
¾ tsp. crushed red pepper flakes
1½ tsp. smoked paprika, plus more for serving
1 tsp. kosher salt, plus more
½ cup red split lentils
2 bunches hardy greens (such as mature spinach, kale, and/or Swiss chard), stems removed, leaves torn into large pieces
1 lemon, halved
4 thick slices country-style bread

Instructions:
Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8–10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10–15 minutes.
Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt.
Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.
Rosemary Mojito

Ingredients:
1 large sprig rosemary, ¾ ounce simple syrup or winter herb syrup, 2 ounces blackstrap rum, 1 ounce freshly squeezed lime juice, Soda water, to top, Garnish lime wheel and rosemary sprig, 1 cup cane sugar, 1 cup water, 2 large sprigs rosemary, 2 bunches thyme, 5 sage leaves, 1 cup sugar, 1 cup water

Instructions:
Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.
Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.
Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.
Double Chocolate Rye Cookies

Ingredients:
¾ cup (90 grams) walnut halves
9 ounces (255 gram) bittersweet chocolate
6 ounces (170 grams) unsweetened chocolate
½ cup or 1 stick (115 grams) unsalted butter
½ teaspoon pure vanilla extract
1 ½ cups (300 grams) sugar
4 large eggs (about 200 grams), at room temperature
½ cup (60 grams) rye flour
½ teaspoon baking powder
½ teaspoon kosher salt

Instructions:
Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it’s not piping hot.
In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that’s okay, because you will finish combining all the ingredients by hand.
Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
The cookies can be stored in an airtight container at room temperature for up to 3 days.
That'll Take the Edge Off

Ingredients:
2 oz. Scotch (The Famous Grouse preferred)
¾ oz. sweet vermouth
¼ oz. green Chartreuse
"3 dashes Peychauds bitters", ¼ oz. absinthe
One 1-inch round grapefruit peel
for garnish

Instructions:
Pour absinthe into a chilled rocks glass and swirl around the glass's interior to rinse it; set aside.
Combine all remaining ingredients in a mixing glass with ice. Stir until very well chilled, then strain into the prepared rocks glass without ice. Spritz a 1-inch round of grapefruit peel, skin side down, over the surface of the drink and discard.
Aviation

Ingredients:
2 oz. Tanqueray gin, 0.75 oz. lemon juice, 0.5 oz. Luxardo maraschino liqueur, 0.25 oz. Rothman & Winter crème de violette, Garnish: None

Instructions:
Shake with ice, then fine-strain into a chilled coupe.
Bittersweet Symphony (Gin and Aperol Cocktail)

Ingredients:
1 ½ ounces London dry gin, 3⁄4 ounce Punt e Mes, 3⁄4 ounce Aperol, Garnish: 1 generous lemon twist

Instructions:
Stir all the ingredients with cracked ice in a mixing glass, then strain into a chilled cocktail glass. Garnish with the lemon twist.
Sforzando (Whiskey and Mezcal Cocktail)

Ingredients:
1 ounce Rittenhouse Rye (bonded)
¾ ounce Del Maguey Chichicapa Mezcal
½ ounce Bénédictine liqueur
½ ounce Dolin Dry Vermouth
2 dashes Bitterman’s Mole Bitters
Garnish: Orange twist
Class: Coupe

Instructions:
Stir all ingredients with ice and strain into glass. Garnish.
Little Italy

Ingredients:
2 oz [60 ml] rye whiskey, ¼ oz [20 ml] sweet vermouth, ½ oz [15 ml] Cynar amaro, 2 Luxardo maraschino cherries, skewered on a cocktail pick, for garnish

Instructions:
In an ice-filled mixing glass, combine all the ingredients except the garnish. Stir well, and rain into a chilled coupe glass. Garnish with the cherries.
Oaxaca Old Fashioned

Ingredients:
1 ½ oz. reposado tequila (El Tesoro preferred)
½ oz. mezcal (Del Maguey San Luis del Rio preferred)
1 bar spoon agave nectar
2 dashes Angostura bitters
Flamed orange twist
for garnish

Instructions:
Mix the tequila, mezcal, agave nectar, and bitters in a mixing glass with ice. Strain over a fresh rock in an Old Fashioned glass. Flame an orange peel over the top of the drink, and rest the twist in the glass as a garnish.
Manhattan

Ingredients:
2 ounces rye or bourbon whiskey, 1 ounce sweet vermouth, 2 dashes Angostura or orange bitters, Maraschino cherry for garnish

Instructions:
In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Garnish with cherry and serve.
Rose Cocoa

Ingredients:
1 (14.5-oz.) can full-fat coconut milk
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
3 Tbsp. honey
Pinch of kosher salt
3 Tbsp. dried rose petals, plus more for serving
1/2 tsp. vanilla extract

Instructions:
Heat coconut milk, cocoa powder, honey, salt, 3 Tbsp. rose petals, and 2 cups water in a medium pot over medium, whisking constantly, until cocoa powder is dissolved, about 5 minutes. As soon as it starts bubbling, reduce heat to maintain a gentle simmer and cook, stirring occasionally, until flavors have infused, about 10 minutes. Stir in vanilla.
Strain cocoa through a fine-mesh sieve into 2 large mugs. Serve topped with more rose petals.
East India Negroni

Ingredients:
2 oz. Banks 5-Island rum, 0.75 oz. Lustau East India Solera sherry, 0.75 oz. Campari, Garnish: 1 orange twist

Instructions:
Stir with ice, then strain into a chilled rocks glass filled with one large ice cube. Garnish with the orange twist.
Bitter French

Ingredients:
1 ounce Plymouth gin
1⁄4 ounce Campari
1⁄2 ounce fresh lemon juice
1⁄2 ounce simple syrup (1:1 sugar:water)
Champagne
Garnish: 1 grapefruit twist

Instructions:
Shake the gin, Campari, lemon juice, and simple syrup with ice, then strain into a chilled champagne flute. Top with champagne. Squeeze the grapefruit twist over the drink, then discard.
Negroni

Ingredients:
2 tablespoons (1 ounce) sweet vermouth
2 tablespoons (1 ounce) Campari
2 tablespoons (1 ounce) dry gin
1 cup ice cubes
1 navel orange peel twist

Instructions:
In chilled cocktail shaker or pint glass, stir together vermouth, Campari, gin, and ice until well combined. Strain into a martini glass or ice-filled rocks glass and garnish with orange twist.
Roasted Oysters With Warm Butter Mignonette

Ingredients:
1 small shallot, finely chopped
3 Tbsp. red wine vinegar
12 oysters in shell
Coarse sea salt or kosher salt
1/4 cup (1/2 stick) unsalted butter
melted

Instructions:
Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4–6 minutes. (They won’t open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others—remove from oven as soon as they open. Discard any oysters that don’t open after 7 minutes.
To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
Stir butter into reserved vinegar mixture. Spoon over oysters.
Steamed Winter Veggie Bowls

Ingredients:
1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"
8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces
8 large eggs
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tsp. honey
Pinch of cayenne pepper (optional)
1 1/2 tsp. kosher salt, divided
1/4 cup finely chopped parsley
3 Tbsp. capers, drained
2 bunches broccolini, trimmed, larger stalks halved lengthwise
Mayonnaise (for serving)

Instructions:
Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3–5 minutes.
Meanwhile, peel eggs and break or cut in half.
Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.