LEEKS IN VINAIGRETTE RECIPE - (4.5/5)

Leeks in Vinaigrette Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 11

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4 large leeks, white and pale-green parts only, tough outer layer removed
Kosher salt
1 small shallot, finely chopped
1/2 garlic clove, finely grated
1 tablespoon Sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon sugar
1/4 cup olive oil
Freshly ground black pepper

Steps:

Trim root end of leeks (leave as intact as possible so they don't break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15-20 minutes. Transfer to paper towels to drain; let cool. Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving. DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.