4 Servings
12 leeks
1/4 c oil, often olive oil
4 t vinegar,your choice
Salt
black pepper, fresh Ground
1 T fresh parsley, chopped
Mustard, to taste
PREPARATION:
Clean the leeks; cut off most of the green parts and wash leeks very
thoroughly, split if necessary, under cold running water. If they are
large, do split them lengthwise; each piece should be about the size of
a large stalk of asparagus. Tie them into bundles in two places, put them in boiling salted water just to cover, and cook them slowly for 25 minutes, or until they are tender but not limp. Drain them well (and be sure to save the broth to add to a soup).
The leeks may be presented in a serving dish or arranged on individual
plates. Make your vinaigrette in a bowl, adding mustard to taste, and
whisk the dressing well until it is almost opaque, or emulsified, and pour it over the leeks.
Serves: 3 to 4
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