Leeks in Vinaigrette
- 4 large leeks, white and pale-green parts only, tough outer layer removed
- Kosher salt
- 1 small shallot, finely chopped
- 1/2 garlic clove, finely grated
- 1 tablespoon Sherry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1/2 teaspoon finely chopped fresh thyme
- 1/4 teaspoon sugar
- 1/4 cup olive oil
- Freshly ground black pepper
Adapted from bonappetit.com
Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.