Doskonale – may be prepared ahead (but not combined with vinaigrette) and stored covered in the fridge for a day or two.
Yield: 4 servings
- 5 medium leeks, white and light green parts only, roots trimmed, halved lengthwise and rinsed
- 5 tablespoons hot Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper.
- Bring a pot of water to a boil.
- Reunite leek halves; bundle leeks and secure with kitchen string.
- Simmer until fork-tender, about 15 minutes.
- Drain and unbundle leeks.
- Let cool. Here you may, if you want, deposit them in the fridge for use later
- Whisk together mustard, lemon juice and vinegar.
- Whisking constantly, slowly drizzle in olive oil.
- Season with salt and pepper. Again, you may choose to store the result in the fridge, well covered.
- Slice each leek half lengthwise into thirds. If very watery, dry out each piece on fresh sheet of paper towel or clean cotton cloth. Be gentle and careful to maintain the shape..
- If long, cut each strand in two, three, or even four pieces. It is virtually impossible to gracefully pick up long soft segments from the serving plate when too long..
- Arrange on a flat serving dish – you may decorate the whole thing somehow with small tomatoes or some such neutral matter…
- Make sure the vinaigrette is not too thick – dilute with olive or vinegar, but maintain the taste and consistency
- Toss or drizzle with vinaigrette, to taste.
Extra vinaigrette will keep in an airtight container in refrigerator for up to 1 week.