Leeks Vinaigrette

1. 1

   Poach leeks Bring 5 quarts water to a boil in a large pot with the thyme, lemon juice, and 2 teaspoons salt.

2. 2

   Add leeks and reduce to a simmer, then cook until tender, 6 to 10 minutes (or 12 to 15 minutes if medium-size).

3. 3

   Remove carefully with tongs and drain on paper towels.

4. 4

   Marinate Put leeks in a shallow dish and pour vinaigrette over.

5. 5

   Let stand at room temperature for 30 minutes or refrigerate, covered, up to 1 week.

* Per serving · 4 servings · Values may vary.

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