Leeks Vinaigrette

1. 1

   Cut off dark green tops of leeks and trim root ends.

2. 2

   Halve each leek lengthwise to within 2 inches of root end.

3. 3

   Rinse well under cold running water to wash away sand.

4. 4

   Cover leeks with cold water in a 12-inch heavy skillet.

5. 5

   Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

6. 6

   Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels.

7. 7

   While leeks simmer, finely chop pancetta, then cook in 1 tablespoon oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes.

8. 8

   Whisk together vinegar, mustard, remaining 1/4 cup oil, and salt and pepper to taste in a bowl until emulsified.

9. 9

   Add leeks and gently toss to coat.

10. 10

    Serve topped with pancetta and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.