Leeks Vinaigrette

1. 1

   Trim tough, dark greens from leeks; discard.

2. 2

   Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible.

3. 3

   Rinse each half under running water, carefully separating layers to loosen grit.

4. 4

   Bring 2 inches of water to a boil in a large saucepan.

5. 5

   Prepare a large ice-water bath.

6. 6

   Set a steamer basket (or large colander) over pan, and place leeks in basket.

7. 7

   Cover; steam until very tender, 10 to 12 minutes.

8. 8

   Transfer to ice-water bath until cool; drain on paper towels, patting gently to remove excess water.

9. 9

   Whisk together oil, both mustards, and vinegar; season with salt and pepper.

10. 10

    Arrange leeks on a platter, and drizzle with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.