Leeks Vinaigrette

If you can find only large leeks, use just four. Cook them until tender (they’ll take a bit longer), then cut lengthwise in half to serve.

8 slender leeks (21⁄2 pounds)

21⁄8 teaspoons salt

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

pinch ground black pepper

2 tablespoons olive oil

1 tablespoon chopped fresh parsley

• In 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Meanwhile, cut off roots from leeks and trim leeks to 6 inches; discard green tops. Beginning at green end, make 4-inch-long slit in each leek, cutting almost halfway through, leaving 2 inches of root end uncut. Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer to colander to drain, leaving sand in bottom of bowl.
• Add leeks and 2 teaspoons salt to boiling water in Dutch oven; cook until tender, about 10 minutes. Transfer leeks to colander; rinse with cold running water. Drain; pat dry.
• Prepare vinaigrette: In small bowl, with wire whisk, mix vinegar, mustard, remaining 1⁄8 teaspoon salt, and pepper until blended. In thin, steady stream, whisk in oil until blended, then whisk in parsley.
• Arrange leeks on serving platter in single layer. Spoon vinaigrette over.

Makes 4 first-course servings.

Prep: 25 minutes

Cook: 10 minutes