Poached Leeks with Creamy Vinaigrette
- 12 medium leeks
- 3 tablespoons fresh lemon juice
- 2 tablespoons crème fraîche or sour cream
- 2/3 cup pure olive oil
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
Instructions:
The vinaigrette, with a soupçon of crème fraîche, is the perfect counterpoint to the silky leeks.
- Working with one leek at a time, cut off the dark green top, leaving the white and pale green part intact. Starting about ¼ inch from the root end, slice the leek lengthwise. Rinse well under cold running water, letting the water run between the layers to remove any grit. Transfer to a large bowl of cold water and soak for 10 minutes. Lift the leeks from the water and shake off the excess water.
- Arrange the leeks, overlapping if necessary, in a large skillet. Add enough lightly salted water to cover. Bring to a simmer over medium heat. Reduce the heat to medium-low and cover. Simmer gently until the leeks are tender, about 20 minutes. They should hold their shape; do not overcook.
- Using a slotted spoon, carefully transfer the leeks to a platter and let cool. One at a time, gently squeeze the excess water from the leeks and give them a uniform shape. Return the leeks to the platter. Cover and refrigerate until chilled, for at least 1 and up to 12 hours.
- Whisk the lemon juice and crème fraîche together in a small bowl. Gradually whisk in the oil. Season with salt and pepper to taste, and whisk again to dissolve the salt. Pour over the chilled leeks, sprinkle with the chives, and serve.