I love leeks in any form, but this appetizer dish is very close to my heart. You boil the leeks until silky and toss them with a very mustardy vinaigrette before serving warm -- heaven...
This also makes a very nice lunch for one if topped with a poached egg and served with crusty bread. You can also add herbs to the leeks, or sprinkle some chopped nuts or hard-boiled egg over the top, but I tend to like these unadorned.
2 leeks
2 tsps red wine vinegar
1 Tbsp olive oil
2 tsps Dijon mustard
Bring a pot of salted water to a boil.
Cut off the tough green ends of the leeks; reserve them for use in soup. Cut the white portion of the leeks lengthwise, being careful not to cut all the way through the root end. Rinse the leeks well under running water, making sure to keep the two halves of each leek attached.
Drop the leeks in the pot of water and cook until tender and silky about 5 to 7 minutes.
While the leeks are cooking beat the other three ingredients into an emulsified vinaigrette. Set aside.
When the leeks are cooked, drain well. Using tongs, lift each leek out of the draining colander and place on a clean kitchen towel. Fold up the edges of the kitchen towel and gently press down to remove as much of the remaining water as possible.
Place the leeks in the bowl with the vinaigrette and spoon over the dressing to ensure that the leeks are well coated.
Place on your plate and cut off the edges that are holding everything together before serving.
Under fifteen minutes to make.