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1
Oil the sides and bottom of a 5 x 9-inch loaf pan and set aside together with an unoiled loaf pan the same size.
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2
Trim the root ends and tops from the leeks (save 10 tender green inner leaves from the tops), leaving about 1 inch of dark green leaves.
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3
Cut the leeks in half lengthwise and rinse under running water, gently separating the layers to remove dirt.
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4
Rinse the reserved inner leaves and set the leeks aside.
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5
In a 4- to 5-quart pan, bring the tarragon, salt, and stock to a boil over high heat.
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6
Add all the leeks, reduce the heat, cover, and simmer until tender when pierced, about 15 minutes.
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7
Remove the leeks from the pan and drain, reserving the cooking water.
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8
Add the zucchini and asparagus to the pan and let boil for 4 minutes.
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9
Remove and drain.
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10
Layer the vegetables in the prepared loaf pan, beginning with the leeks, until all the vegetables are in.
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11
Set the other loaf pan on top of the vegetables and fill with 4 pounds of weight to weigh them down.
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12
Canned goods or dried beans work best.
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13
Refrigerate for at least 8 hours or up to 2 days to firm.
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14
Prepare the dressing: In a blender, combine the olive oil, lemon juice, mustard, pepper, and salt.
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15
Refrigerate until ready to use.
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16
When ready to serve the vegetables, remove from the refrigerator and pour off any liquid that has accumulated.
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17
Remove the weighted pan, and with a very sharp knife, gently cut the loaf crosswise into 10 slices.
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18
Using two spatulas, lift out the slices to a platter or individual salad plates.
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19
(Though more difficult to slice, the terrine is handsome inverted onto a platter.
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20
Cut carefully.)
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21
Top with the dressing and season with salt.
