With the warmer months of the year just on the horizon, this room temperature dish will be a perfect spring/summer side. You can prepare it up to three days ahead of time, just keep it in the fridge, and let it come to room temperature before serving.
- 6 Leeks
- 1/4 Cup olive oil
- 1 Tablespoon red wine vinegar
- 1 Teaspoon Dijon mustard
- 1/4 Teaspoon coarse salt
- 1/4 Teaspoon freshly ground pepper
1. In large, wide pot, bring salted water to a boil.
2. Meanwhile, clean and prepare the leeks. Rinse off any visible dirt, and pierce just below where the leaves separate with a sharp knife. Cut from the pierced point to the tip of the leaves. Open the leaves up and place under running water to remove any lingering dirt or sand. Cut off just the darkest green tops, leaving about 1 1/12- 2 inches of green above the shaft. Remove and discard roots close to to the roots as you can get. Don’t cut them any smaller.
3. Place leeks in boiling water and return to a simmer, then lower the heat. Let simmer for about 9 minutes, or until just soft. Carefully remove leeks with tongs and immediately place in a bowl of ice water.
2. Place a colander inside of a bowl and place the leeks in the colander. Let water drain for about 10 minutes.
3. Meanwhile, prepare the vinaigrette. Place olive oil, vinegar, mustard, salt and pepper in a bowl and whisk until mixture is emulsified.
4. Transfer leeks to serving dish. Drizzle half of vinaigrette over the leeks. Turn over and drizzle remaining vinaigrette. Cover with plastic wrap and let marinate for 2-3 hours. Serve at room temperature.
Recipe Credit: Simply Recipes