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1
Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion.
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2
Split them lengthwise and remove the outer two layers.
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3
Wash thoroughly under running water, being careful to rinse between layers to remove any grit.
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4
Shake off the excess water.
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5
Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan.
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6
They should fit snugly in one layer across the pan.
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7
Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
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8
Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes.
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9
Use a small spatula or tongs to turn the leeks once, halfway through the cooking process.
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10
When cooked, the leeks should be completely tender and not stringy.
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11
Turn them over once more, so the outer layers are facing up.
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12
To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
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13
Remove pan from the heat and cool.
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14
If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons.
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15
Reserve juices for the Dijon vinaigrette.
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16
Pour the dressing over the leeks and let sit for at least 10 minutes.
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17
These leeks are wonderful served warm or cold, but I like them best at room temperature.
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18
Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl.
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19
Slowly whisk in the olive oil, then season with salt and pepper.
