In Europe, leeks prepare this way are called poor man’s asparagus – in
America, things are reversed and asparagus are often less expensive and
more readily available than leeks. I think this is the perfect bistro
first course, but these leeks go very well with any cold buffet.
Makes 6 servings
18 very thin leeks, trimmed, white and light green parts only
3 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1/3 to ½ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
Steam the leeks, whole, in a steamer
basket or a colander, covered, over simmering water until tender, at
least 20 minutes.
Or boil the leeks in salted water to
cover until tender, at least 20 minutes.
Drain well. While still hot, halve the
leeks lengthwise and arrange them in a flat glass or other nonreactive
In a jar with a tight-fitting lid,
combine the lemon juice, mustard, olive oil, salt, pepper and parsley.
Shake until well mixed. Pour this dressing over the warm leeks and let
cool. Refrigerate for several hours if not serving within 1 hour.
Serve this simple leeks vinaigrette
cooking recipes at room temperature.