Leeks Vinaigrette
Equipment
- steamer basket
Ingredients
- 2 1/4 lbs Leeks (about 6)
- 2 tbsp olive oil
- 1 tbsp grainy mustard
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- dash salt and pepper
Instructions
- Trim tough, dark greens from leeks; discard. Halve leeks, lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt. 2. Place steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water. 3. Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently. 4. In small bowl. whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.