Leeks in Vinaigrette

By á-4084

Ingredients

• 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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.