Leeks with Mustard Vinaigrette

1. 1

   Bring a large pot of water to a boil.

2. 2

   With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends.

3. 3

   Add the bundles to the boiling water.

4. 4

   Reduce heat, and simmer until the leeks are tender, about 15 minutes.

5. 5

   Remove the leeks; rinse under cold water.

6. 6

   Drain well, and gently pat dry with paper towels.

7. 7

   Set aside.

8. 8

   Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil.

9. 9

   Slowly whisk in the oil in a fine stream.

10. 10

    Whisk in the salt and pepper.

11. 11

    Gently toss the leeks in the bowl with the vinaigrette, coating well.

12. 12

    Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.