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1
Trim off root ends of the leeks, but leave the bases solid and intact.
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2
Trim off green tops crosswise, leaving a base about five or seven inches long.
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3
Use the green parts of the leeks for soups and seasoning in other dishes.
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4
The trimmed weight is about 1 1/4 pounds.
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5
Using a sharp knife, split the leeks in half lengthwise, starting about two inches from the stem end and cutting through the leaves.
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6
Rinse the leeks well under cold running water to remove the dirt between the leaves.
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7
You may tie the leeks with string.
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8
Put the leeks in a casserole and add cold water to cover with salt to taste.
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9
Bring to the boil and simmer 10 to 15 minutes or until tender.
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10
The cooking time of the leeks will vary, depending on the size and age of the leeks.
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11
Take care never to overcook leeks or they will be mushy.
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12
Drain the leeks thoroughly and let stand until cool enough to handle, then press them between the hands to extract excess liquid.
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13
Split the leeks in half lengthwise and then in half crosswise.
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14
Arrange them neatly on a serving dish.
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15
Put the mustard, vinegar, salt and pepper to taste in a small bowl.
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16
Beat vigorously with a wire whisk.
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17
Gradually add the oil, beating constantly.
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18
Spoon the sauce over the leeks and sprinkle with finely chopped parsley.
