Leeks Vinaigrette
Recipe information
Yield
serves 4
Ingredients
6 leeks (about 2 1/4 pounds)
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Coarse salt and freshly ground pepper
Preparation
Step 1
Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen grit.
Step 2
Bring 2 inches of water to a boil in a large saucepan. Prepare a large ice-water bath. Set a steamer basket (or large colander) over pan, and place leeks in basket. Cover; steam until very tender, 10 to 12 minutes. Transfer to ice-water bath until cool; drain on paper towels, patting gently to remove excess water.
Step 3
Whisk together oil, both mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter, and drizzle with vinaigrette.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
