Leeks in Vinaigrette

  • 3-4 large leeks, white and pale-green parts only, tough outer layer removed
  • Kosher salt and Freshly Ground Black Pepper
  • 1 small shallot, finely chopped
  • ½ garlic clove, finely grated
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • 1 teaspoon each Dijon mustard and whole grain mustard
  • ½ teaspoon finely chopped fresh thyme
  • ¼ teaspoon sugar
  • ¼ cup olive oil

 

Trim root end of leeks (leave as intact as possible) and cook in a large pot of boiling salted water until meltingly tender (a 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, and 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.

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